Ingredients

Ingredients For the trout fillet with pine nut crust

• 55g/2oz pine nuts

• 1 fillet rainbow trout, halved

• 1 tbsp olive oil

• 15g/½oz butter

• ½ lemon, juice only

For the herb rice

• 1 tbsp olive oil

• ½ onion, finely chopped

• 1 garlic clove, finely chopped

• 200g/7oz long grain rice

• 200ml/7fl oz hot vegetable stock

• salt and freshly ground black pepper

• 2 tbsp chopped fresh dill, plus a sprig for garnish

• 2 tbsp chopped fresh flatleaf parsley

For the spicy tomato sauce

• 1 tbsp olive oil

• ½ onion, finely chopped

• 1 garlic clove, finely chopped

• 1 fresh green chilli, chopped

• 3 fresh tomatoes, chopped

• salt and freshly ground black pepper

• 2 tbsp white wine

• 1 handful fresh basil, torn

Description

Recipe Uses 55g/2oz Pine Nuts, 1 Fillet Rainbow Trout, Halved, 1 Tbsp Olive Oil, 15g/½oz Butter, ½ Lemon, Juice Only, 1 Tbsp Olive Oil, ½ Onion,...

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