Wednesday, 13 January 2010

Trout Fillets with a Lime and Spice Crust [#208]

The first Judith Wills' recipe in the Challenge, and we fancied something light after the pasta and meatball lunchfest! Judith uses salmon in the recipe, but M&S had lovely trout fillets, so I used those instead. They are topped with a breadcrumb crust flavoured with lime zest and juice, five spice powder and cumin, garlic and ginger, and chopped coriander. Mixed with a few teaspoons of olive oil and spread over the fish, a quick 8 minutes in a hot oven provided a light, zesty and low-fat supper (290 cals per serving with salmon, so lower with trout). Served with broccoli and a few spoons of potatoes baked in a little oil, it was very nice. No photo, sadly, as I didn't want it to get cold!


  1. It looks wonderful - to make the crust, did you just mix all those ingredients together?

  2. Yup, just mix in a bowl and then use your fingers (easier) to dibble the crumbs over the fish fillets