A simple fish recipe with a new twist in the form of a baked almond crust
- 50g (2oz) flaked almonds, finely chopped
- 10g (¼oz) fresh breadcrumbs
- 1tbsp fresh flat-leaf parsley, chopped
- 1tbsp olive oil
- 2 trout fillets
- lemon wedges, to serve
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Mix the flaked almonds, breadcrumbs, parsley and oil together until well combined, and season. Oil some foil and place it on top of a baking sheet.
Place the trouts on the foil, skin side down, and spread the crust over evenly. Bake in the oven for 8 to 10 minutes, until the fish is opaque and just beginning to flake, and the crust is golden. Serve immediately with steamed new potatoes and baby carrots. If you like, the breadcrumbs and nuts can be mixed and stored in an airtight container for up to 2 days before cooking.
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