Recipe by Sarah Dall
Herb-crusted rainbow trout, parsnip chips and salsa verde
Ingredients
- 4 parsnips, halved
- 30ml (2 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 2 x 200g rainbow trout fillets, halved
- 15ml (1 tbsp) chives, freshly chopped
- 15ml (1 tbsp) fresh parsley, chopped
- 50g Parmesan, grated
- 50g butter, melted
Salsa verde
- 60ml (¼ cup) olive oil
- 10 large caperberries, chopped
- 15ml (1 tbsp) chives, freshly chopped
- 15ml (1 tbsp) fresh parsley, chopped
- 15ml (1 tbsp) lemon juice
- lime halves, to serve
Instructions
1
Preheat the oven to 180°C. Place the parsnips on a baking tray, drizzle over the olive oil and season to taste. Bake until golden and cooked through, 30 minutes.
2
Place the salmon trout fillets on a lined baking tray. Mix together the chives, parsley, Parmesan and melted butter, season to taste and crumble over the fish fillets. Place in the oven 20 minutes after the parsnips and bake for 10 minutes.
3
For the salsa verde, mix everything together in a bowl. Season and set aside.
4
Serve the fish and parsnips with a side of salsa verde and a lime half for squeezing.
