Roasted Sea Trout with Courgettes, Parsley Crusted, Clams and Chilli

Name: Roasted Sea Trout with Courgettes, Parsley Crusted, Clams and Chilli
Ingredients: 4x 200g fillets of sea trout, skin intact (cut these smaller if you wish to serve as a tapas); Couple of handfuls of sea clams (parloude or venus), washed under cold running water for a few minutes and drained; 1 bunch of flat leaf parsley, leaves picked and stalks discarded; 1 clove garlic, peeled and chopped; 2 medium green courgettes, sliced into rounds; 2 slices of stale white bread, crusts removed; 1 small glass of white wine; 1 small red chilli cut in half and deseeded; Olive oil for cooking; Sea salt and black pepper; Extra virgin olive oil for finishing

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To celebrate London's most anticipated foodie summer festival, Taste of London, Ben Tish – Chef Director of The Salt Yard Group – gives you a super summery recipe and tells you what the...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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Ingredients

4x 200g fillets of sea trout, skin intact (cut these smaller if you wish to serve as a tapas)
Couple of handfuls of sea clams (parloude or venus), washed under cold running water for a few minutes and drained
1 bunch of flat leaf parsley, leaves picked and stalks discarded
1 clove garlic, peeled and chopped
2 medium green courgettes, sliced into rounds
2 slices of stale white bread, crusts removed
1 small glass of white wine
1 small red chilli cut in half and deseeded
Olive oil for cooking
Sea salt and black pepper
Extra virgin olive oil for finishing