Rainbow Trout with Dill, Parsley and Lemon | Herby Rainbow Trout

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.

Rainbow Trout Dill Parsley Lemon | Lemon and Herb Rainbow Trout

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

Method

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!

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Father’s Day | Perfect Scrambled Eggs | Fathers’ Day Breakfast

It will be father’s day on Sunday June 17th in the UK.  Are you ready?  Do you have your dad’s present sorted out, or have you taken your kids shopping for their dad’s present(s)?

I’ve been giving some thought to what would make a great Father’s Day meal and I thought that it’s not just women that enjoy a special breakfast, especially if their partner and/or kids bring it to them in bed as a special treat!

So that got me thinking about what would make a breakfast truly special, and I immediately thought about delicious juicy scrambled eggs, scrambled in oodles of butter and topped with smoked salmon & dill.  Scrumptious!

Scrambled Eggs with Smoked Salmon & Dill - image
For one portion, you will need: 
  • 2 large free-range eggs
  • ca. 40g of Scottish smoked salmon, chopped
  • 20g lightly-salted butter
  • a good pinch/handful of finely chopped dill, to taste
  • sea salt, to taste
  • freshly-ground black pepper, to taste
Preparation / Method

The eggs literally take SECONDS to scramble, so make sure you have everything else ready, including a plate to serve them on, your chopped salmon & dill and any toast you might be serving the scrambled eggs with!

Crack the eggs into a bowl and lightly season with salt & pepper, to taste.  Whisk them with a fork, not a lot, just enough to break up the yolks.  Over-worked eggs  are not nice to eat!

Place the butter in a small non-stick frying pan.  Turn the heat on high and as soon as the butter starts sizzling, pour in the eggs.  Keep the heat on high and keep stirring with a wooden spoon/spatula so that you don’t end up with an omelette.  The process will literally take about 20 seconds, depending on how moist you like your scrambled eggs (I think they’re best served really juicy and barely cooked!).  Remember they’ll keep cooking once you turn off the heat as the pan will still be hot, so get them out of the pan and onto a plate as quickly as possible!

Place the scrambled eggs onto a plate, top with chopped smoked salmon & chopped dill, sprinkle on some more freshly-ground black pepper, to taste, and serve with your (or your dad’s/husband’s/boyfriend’s) favourite buttered toast.

This is not a recipe for the calorie-conscious, but then dads are allowed a day of indulgence at least once a year, aren’t they? 😉

 

Mmmmmm – Gloriously Simple, Gloriously Good!

Scrambled Eggs with Smoked Salmon & Dill
For more recipes, tips & general foodie stuff, go to www.gloriouslygoodfood.com