Recipes
Trout parcels with courgette & pepper
Using rub gives the fish a wonderful flavour. Try making your own by mixing together melted butter, grated lemon zest, breadcrumbs and chopped spring onion and parsley.
Using rub gives the fish a wonderful flavour. Try making your own by mixing together melted butter, grated lemon zest, breadcrumbs and chopped spring onion and parsley.
Cook: 45 Mins
Serves: 4
Price: £1.60 per serving
Nutritional Information
Each 308g serving contains
Energy
1432kj
342kcal
1432kj
342kcal
17%
Fat
15g
15g
Med
22%
22%
Saturates
5.3g
5.3g
Med
27%
27%
Sugars
4.3g
4.3g
Low
5%
5%
Salt
0.46g
0.46g
Med
8%
8%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
465kj/111kcal
Typical energy values per 100g:
465kj/111kcal
Ingredients
4 trout fillets
2 courgettes, sliced
1 red pepper, sliced
25g butter, melted
1 level tsp Asda Extra Special Sun-Dried Tomato Rub
2 tsp olive oil
New potatoes, to serve
Lemon wedges, to serve
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut 4 large squares of foil, large enough to enclose the trout and veg in loose parcels.
2
Toss the courgette and pepper in the melted butter and divide between the foil.
3
Mix the rub with oil and rub into the fish. Put the trout on top of the veg, skin side down. Fold the foil to make loose parcels with enough room for air to circulate inside. Seal the edges tightly. Put on baking trays and cook for about 25 minutes. Serve with new potatoes and lemon wedges.