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Recipe: Baked Sea Trout With Leftover Antipasti
Baked Sea Trout With Leftover Antipasti
Servings: 2 servings
Ingredients
- 1 tbs roasted artichoke antipesto - drained of the oil
- 1 tbs sun dried tomatoes
- 1 tsp capers
- 1 tsp lemon juice
- 2 sea trout - or salmon fillets
Instructions
- Mix the artichoke, tomatoes, capers and lemon juice and blitz either in the food processor or with a stick blender. Keep a chunky texture rather than pureeing to a smooth paste.
- Take a sheet of foil (about 60cm) and lightly oil. Place the fish skin side down into the middle of it, spread the antipasti mix over the top.
- Left the edges of the foil up and fold them together to make a parcel. Place on a baking tray
- Bake at 200C/400F/GM6 for 15 to 20 minutes depending on the size of the fish. Open the foil for the last 5 minutes of cooking.
- Serve with a green salad and your choice of grain.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2servings | Calories: 251kcal | Carbohydrates: 2g | Protein: 34g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 130mg | Potassium: 918mg | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2mg