This Rainbow Trout recipe with dill, parsley and lemon is an adaptation of a recipe I found on a low-cal website.
The original recipe called for a lot of low-fat spread and I wanted to use olive oil instead, as well as using the juice of the lemon in the cooking as well as the rind that was indicated in the original recipe. I’ve also used larger quantities of the herbs.
This is a truly delicious, quick and simple dish and perfect if you’re trying to keep the calories down.
Serve with new potatoes as shown in this recipe and photo, or with a side salad or steamed vegetables. Green beans or broccoli would go very well with this dish.
Ingredients (for 4 people)
- 4 fresh rainbow trout fillets
- 1 lemon
- a good handful of fresh dill (foliage only)
- a good handful of fresh parsley (foliage only), flat-leaf or curly-leaf is fine
- sea salt & freshly-ground black pepper, to taste
- 1 tbsp extra virgin olive oil
- 1/2kg fresh new potatoes
Start by putting the potatoes in a pan of cold water (if boiling) with a good pinch of coarse sea salt and place the pan over a high heat (they should come up to the boil and be ready and cooked to perfection by the time you serve the fish – check from time to time to ensure they’re not over-cooking and drain once ready).
Pre-heat the oven to 180°C.
Place the dill and parsley in a blender or food processor (you can chop by hand if you prefer and add the liquid ingredients after you’ve done the chopping part). Finely grate the zest of the lemon and add to the herbs. Season with sea salt and freshly-ground black pepper. Add 1tbsp of extra-virgin olive oil and the juice of half the lemon (ensure there are no pips in the juice!). Blend everything together until the herbs are as finely-chopped as you can get them.
Place a large piece of tin-foil into an oven-proof dish (you will need to close this over the fish and herbs without it touching the herbs and leaving enough room for steam to circulate, so ensure the piece of foil is ample). Lay the rainbow trout fillets onto the tin foil, skin-side down. Evenly spread the herb, oil & lemon mixture over the four fillets. Carefully form a tin-foil pouch by sealing all the ends of the tin foil together so no steam will escape, but ensuring there is plenty of room between the fillets and the top of the ‘parcel’.
Place the oven dish with the rainbow trout fillet ‘parcel’ into the oven and cook for approx. 15 minutes (if fan-assisted…for non-fan-assisted ovens you may need a little longer).
Serve with the potatoes and/or your choice of vegetables/salad. Enjoy!
Gloriously Simple, Gloriously Good!
I absolutely adore Gratin Dauphinois!
It is one of the most indulgent ways to eat potatoes and, for years, I thought this was a really complicated recipe to make. I then watched Chef James Martin make them on TV once and he had a method of cooking them in a pan that made me think “Ah, I can do that!” so over the years, I’ve adapted ingredients and quantities and put my own spin on the recipe. The great thing about cooking is that, even with classic dishes that have been established for a very long time, everyone can put their own ‘stamp’ on a dish and make it their own 🙂
This is my take on the classic Gratin Dauphinois (Dauphinoise Potatoes / Potatoes Dauphinoise Style) – whatever you want to call it 😉
These potatoes are particularly delicious as an accompaniment to roast lamb!
Gratin Dauphinois (shown here with garlic & rosemary roast lamb and steamed broccoli)
For approx. 6 portions (depends how hungry you are!)
- 1kg (approx.) potatoes (roughly 8-10 potatoes), peeled and thinly sliced
- 4 shallots, peeled and thinly sliced
- 4 cloves garlic, peeled and finely chopped
- 50g fresh salted butter
- 600ml fresh double cream
- 300ml fresh milk
- 150-200g (depends how cheesy you like it) Gruyère or Emmenthal cheese
- salt, to taste
- freshly ground nutmeg, to taste
- Pre-heat oven to 180ºC (fan-assisted) – adjust heat & timings for non-fan-assisted ovens
- In a deep Sauté Pan, melt the butter on a low heat
- Add the thinly sliced shallots and finely chopped garlic to the butter and keep these on a low heat for about 5 mins, or until they have softened and acquired a ‘transparent’ look
- Add the double cream and the milk (I like using the milk to ‘rinse out’ the double cream pot) to the pan
- Season (to taste) with salt and freshly ground nutmeg (optional)
- Stir and bring to the boil
- Carefully place the potatoes into the creamy mixture
- Stir to ensure the potato slices separate and the creamy mixture coats all slices – there should be a slight excess of liquid
- Gently bring back to the boil
- As soon as it comes to the boil, you’ll see the liquid starting to thicken – at this point, transfer the potatoes and cream to a DEEP oven-proof dish
- Spread out evenly in the oven-proof dish
- Sprinkle on the grated cheese evenly
- Place in the oven and cook for approximately 50 mins (to check, poke with a skewer or fork…the potatoes should be soft and the cheese golden)
The dish is best left to rest for 10 mins or so after it comes out of the oven, to allow the creamy sauce to thicken a little bit, making it easier and more attractive to serve…that’s if you can wait that long!!!
It also tastes delicious (probably even better!) re-heated the next day, as this allows all the flavours to infuse.
Gloriously Simple, Gloriously Good!
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