Orange herb glazed  trout 

 

Prep Time: 15 minutes

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Cook Time: 20 minutes

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Total Time: 35 minutes 

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Trout is something that I have recently been eating, on my travels to Finland I had the tastebud privilege of fishing and eating freshly caught trout, I have always liked salmon, but now trout is my go-to instead.

 

 

 

 

 

Salmon or Trout, fillet

1/2 tbsp Cilantro, fresh

1/2 tbsp parsley 

1 tsp Chilli flakes

1 tbsp Honey

2 Medium-sized Oranges

Salt

3 tbsp Rapeseed oil( olive oil if you prefer)

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You can also use any size fillet, there is enough glaze for a large fillet, or you can make a smaller fillet and refrigerate the remaining glaze. 

Season the fish with a pinch of salt and pepper, so many times friends and clients have asked me, what is a pinch or dash of something?

Hmmm... For me, a pinch is using my thumb, index and middle finger and a dash is a quick 1-2 second fast pouring motion. 

As I said everyone's got their interruption 😬

Back to recipe

 

Set fish aside while you make the herb glaze.

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Chop all herbs and add combine in a bowl the chilli flakes, olive. Honey, and the juice of one orange and mix well.

 

Set oven temperture at 180-200c 

Line an oven tray with enough foil to cover fish and place fish in the tray brush/spoon on herb mixture over the fish.

Slice the remaining orange thinly and place on top of fish and cover with the overflowing foil.

Cook for a total of 20 minutes, 15 minutes covered, and the remaining 5 minutes open.

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Plate and serve. 

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Enjoy!

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