Trout fillets brushed with a lemon and herb dressing, baked in a wrapping of thinly sliced potatoes until golden brown and nice and crispy. Delicious! The potato wrapping does get nice and crispy and when you bite through it you get hit by the amazingly fresh and tasty dill and lemon sauce only then to finally hit soft and juicy inner fish layer.
- 1 tbsp coconut oil
- 1 long/large potato, peeled and very thinly sliced lengthways
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 2 cloves garlic, minced
- 1/2 lemon, juice and zest
- 1 tbsp olive oil
- salt and pepper to taste
- 1 large fish fillet, boned and skin removed
- Preheat oven to 180°C.
- Finely slice the potato. Choose a long thin potato. Use a mandolin slicer if you have one.
- Line a baking tray with greaseproof paper.
- Heat coconut oil in a large pan and lightly fry the sliced potato in batches until soft, 1-2 minutes. Set aside on kitchen roll to absorb excess oil.
- Place garlic, parsley, dill, olive oil, lemon zest and juice, salt and pepper in a food processor or blender and puree (or mix in a little bowl).
- Lay out the potatoes in an overlapping layer as shown in the picture.Lay the trout fillet on top.
- Spread the sauce over the fish.
- Fold the potato slices over to completely envelop the fish and inter-weave the ends to form a
I had to insert a slice flat at the wider end(visible in picture). packet .
- Place in oven for 12- 15 minutes or until fish is cooked through.
- Serve with a side salad or your favourite vegetables! In season now is Asparagus, Cabbage, Cauliflower, Mushrooms, Peppers, Tomatoes and Spinach with plenty more coming into season in May.
To choose the freshest fish possible, look for rich red gills, shiny even-colored skin, and bright, clear eyes. Plan on cooking the fish the day of purchase if possible. If not, fish will stay fresh in the fridge, for a day or two.I usually buy my fish from Morgan’s Fine Fish Van on Park Street. The van is there Thursday and Friday from