Trout parcels with courgette & pepper

Trout parcels with courgette & pepper

Using rub gives the fish a wonderful flavour. Try making your own by mixing together melted butter, grated lemon zest, breadcrumbs and chopped spring onion and parsley.

By , 21 September 2015

Be the first to rate this recipe

Trout parcels with courgette & pepper
  • 45 Mins
  • Serves: 4
  • Price: £1.60 per serving
Nutritional Info
Each 308g serving contains
  • Energy

    1432KJ

    342KCAL

    17%
  • Fat

    15g

    med

    22%
  • Saturates

    5.3g

    med

    27%
  • Sugars

    4.3g

    low

    5%
  • Salt

    0.46g

    low

    8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 465kJ/111kcal.
Ingredients
  • 4 trout fillets
  • 2 courgettes, sliced
  • 1 red pepper, sliced
  • 25g butter, melted
  • 1 level tsp Asda Extra Special Sun-Dried Tomato Rub
  • 2 tsp olive oil
  • New potatoes, to serve
  • Lemon wedges, to serve
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Cut 4 large squares of foil, large enough to enclose the trout and veg in loose parcels.

  • Toss the courgette and pepper in the melted butter and divide between the foil.

  • Mix the rub with oil and rub into the fish. Put the trout on top of the veg, skin side down. Fold the foil to make loose parcels with enough room for air to circulate inside. Seal the edges tightly. Put on baking trays and cook for about 25 minutes. Serve with new potatoes and lemon wedges.