October 2019 - Karen White's Trout with Organic Oats

Bricklands

2 x trout fillets

1 x Lemon - zested

Hoole Food Market

40 g milled organic oats

8 small vine tomatoes (on vine if possible)

8 baby maris peer potatoes

1 clove of garlic (minced)

1 small bunch of parsley (finely chopped)

Sundries

4 tsp butter

1 tbls olive oil

Salt & Pepper

Method

1. Preheat oven to 170c or gas mark 5. Lightly oil potatoes and season. Pop in oven on a baking sheet for 20 min until cooked. Whilst potatoes are cooking, melt 3 tsp butter, add in minced garlic and cook a further minute. Add chopped parsley. Set aside.

2. In a small fry pan add ½ tsp butter, add oats and toast until golden brown. Add in lemon zest. Set aside.

3. When potatoes have cooked for 10 min. Place lightly oiled tomatoes on baking sheet with potatoes to cook.

4. 5 minutes before potatoes and tomatoes are finished cooking, preheat fry pan. Lightly oil trout skin. Place skin side down in the pan. Cook for 2-3 min until skin gets a nice colour. Place oat mixture evenly on top of the trout. Pop in the oven for a further 3-5 min.

5. Remove everything from the oven. Allow trout to rest whist you then lightly squish down potatoes. Arrange on plate. Drizzle garlic butter over. Place trout fillet on top of the potatoes. Place tomatoes on plate. Give fish and tomatoes light drizzle of garlic butter and serve.