Fennel and herb-crusted ocean trout
Serve with the quinoa, pea and feta salad or potato gratin and brussel sprouts and/or a leafy green salad. You could also roast some truss cherry tomatoes at the same time as the fish, till they start to blister and split.
LOW CARB: Dish up with a big salad of rocket, finely sliced fennel, cucumber and radish with sprigs of dill or chervil and a lemon and olive oil dressing.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. This product contains raw fish and should be fully cooked before consumption.
Preheat (FF) 210C and add 2 tablespoons of olive oil to the bread crumb mix.
Lay the trout skin side down on a paper-lined baking tray, push the bread crumb mix onto the trout and cook for 25 minutes. Transfer to a platter and serve with horseradish cream.
Ovens vary, please adjust cooking times if neccesary.