Salsa Verde Trout

Here is a fresh way to enjoy Springhills fish in any season, compliments of our friend Jen at @z.e.n.e.r.g.y!

Ingredients

Trout:

2-3 lbs trout fillets, thawed
Salt, black pepper
2 tbsp capers, drained
2 clove garlic, roughly chopped
Zest and juice 1 lemon
1 tsp smokey paprika
1/4 cup olive oil

Salsa:

8 small pickles
handful flat parsley or cilantro, chopped
2 tbsp capers, drained
Handful of cherry tomatoes-chopped
1/3 cup toasted pine nuts
Zest+juice of 1 lemon
Salt to taste
Extra lemon wedges to serve

Directions

1. Preheat an oven to 375 and line a large baking tray with parchment paper. season trout with salt and pepper.
2. combine capers, garlic, lemon zest, juice, paprika and olive oil.
3. Spoon the mixture over the fish. Bake for about 13 minutes.
4. While the fish is cooking, combine chopped pickles, cherry tomatoes, herbs, capers, pine nuts, lemon zest in a bowl.
5. Carefully transfer the fish to a serving platter on the baking paper then gently slide the baking paper form under the fish – try to keep all the marinade form the fish in the platter. alternatively serve the fish on the baking tray if you prefer.
6. Spoon the salsa verde salad over the fish and serve with extra lemon wedges.