Pan-Roasted Trout Recipe with Sauce Vierge
This easy pan-roasted trout recipe is served with sauce vierge and grilled courgette ribbons for a quick and simple starter that packs a real flavour punch.
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.greatbritishchefs.com.
Cooking tools:
- Grill pan
- Skillet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Peeler
- Measuring spoon
- Tongs
- Plate
Ingredients
- 4 trout fillets, each weighing 140g
- olive oil
- sea salt
- 2 courgettes, large, cut into ribbons
- salt
- pepper
- 4 tbsp of extra virgin olive oil
- 1 shallot, diced
- 1 tomato, deseeded, skinned and diced
- 1 tbsp of balsamic vinegar, good-quality
- 1/2 lime, juiced
- 1 handful of flat-leaf parsley, or coriander, finely chopped
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