Herby trout with potatoes

Before I write about this dish, I feel I have to come clean about its origins. GL devised the recipe and indeed cooked it for the photo above so I cannot claim any credit for it. However, I have a feeling it will become a staple as it worked so beautifully on every level. The fish, protected by the herbs and potatoes stays wonderfully moist, the herby layer gives the fish a fresh lift and the potatoes provide a crunchy texture to contrast with the softness underneath.

This post is making its way over to one of my favourite challenges, Herbs on Saturday, created and hosted by Karen from the wonderful Lavender and Lovage http://www.lavenderandlovage.com/2012/09/herbs-on-saturday-september-challenge-win-a-copy-of-herbs-river-cottage-handbook.html.

    

RECIPE - serves 2

2 trout fillets
a large handful of fresh parsley
1 clove garlic
2 teaspoons capers
4 medium sized, waxy potatoes
extra-virgin olive oil

Pre-heat the oven to 180 °C .

Peel the potatoes and parboil for about 10 minutes. Allow to cool slightly (so you don't burn your hands) before slicing thinly.

While the potatoes are cooking, make the herb mixture. You do this by whizzing the parsley, garlic and capers in a blender with about a tablespoon of olive oil until smooth. Season with a generous quantity of freshly-ground black pepper and add salt to taste.

Drizzle some oil in a roasting dish so that the fish doesn't stick - GL lined it with foil as well. Place the fillets on top, spread with the herb mixture and top with the thinly sliced potatoes. Drizzle liberally with olive oil and place in the oven for about 25 minutes. When done, the fish should be cooked but still moist and the potatoes should be crisp and golden brown.

 

Trout fillets with courgettes and cherry tomatoes

This is fresh and light, perfect for a sunny spring day.

I’ve used trout here but I often use salmon fillets and actually, I don’t see any reason for not using other types of fish either – sea bass and cod would be good variations.

RECIPE  - serves 2 people but quantities can easily be doubled

2 fillets trout (or other fish, see note above)

About 9 cherry tomatoes

1 courgette

Handful fresh basil leaves

Extra virgin olive oil

Cut the courgettes into quarters lengthways and then into about 2cm pieces. Heat a tablespoon of olive oil in a pan and add the sliced courgettes. Cook over a medium heat for 5 mins until they begin to brown, then add the tomatoes, salt and pepper. Stir and cook for a further 5 mins. Remove from the heat, add the basil leaves, roughly torn, and a drizzle of extra virgin olive oil. Cover with a lid and leave to rest while you cook the fish.

Heat a small amount of oil in a frying pan and add the fish fillets, skin-side down. Cook over a moderately high heat for 4 mins so that the skin becomes crispy. I then put a lid on, turn the heat down and cook for another few minutes until done. I do this because I am not very adept at flipping the fish over in the frying pan and it usually breaks but you can obviously turn it over to cook it on the other side if you prefer.

When the fish is cooked to your liking, carefully remove to a plate and spoon the courgette and tomatoes over the top. Finish with a drizzle of extra virgin olive oil and a few more basil leaves. This is good served simply with some boiled new potatoes, lightly crushed with olive oil and sea salt.