- 4 trout fillets
- 50g gluten and wheat free breadcrumbs
- 15g butter - softened
- Zest and juice of 1 lemon
- 25g pine nuts
- 1 small bunch parsley - chopped
- 1 tbsp olive oil
- lemon wedges to serve
Pre heat the grill to high.
On an oiled baking tray, lay the trout fillets, skin side down.
In a bowl, mix together the breadcrumbs, parsley, butter, lemon juice, zest and pine nuts. Scatter the mixture in a thin layer over the fillets and drizzle with the oil. Place under the preheated grill for 5 minutes and serve with the lemon wedges.
I like to serve this with a potato salad and some mixed leaves. The recipe for a delicious potato salad can be found under our sides and snack section.