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Trout with a gremolata crumb


Serves: 4
timePrep time: 25 mins
timeTotal time:
Trout with a gremolata crumb
Recipe photograph by Sam Folan

Trout with a gremolata crumb

Gremolata is a punchy Italian parsley, lemon and garlic seasoning. We’ve mixed it through breadcrumbs as a zesty topping for Scottish trout, or try it on other fish fillets

Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
583Kcal
Fat
32gr
Saturates
7gr
Carbs
36gr
Sugars
5gr
Fibre
7gr
Protein
33gr
Salt
1.1gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 75g sourdough (crusts removed)
  • 1 garlic clove, roughly chopped
  • zest of 1 lemon
  • 1⁄2 x 30g pack parsley (including stalks), roughly chopped
  • 2 tbsp olive oil
  • 600g new potatoes, halved
  • 2 x 240g packs Loch Trout fillets, skinned
  • 4 tsp Dijon mustard
  • 2 x 200g packs Tenderstem broccoli
  • 25g butter
For the caper mayo
  • 1 tbsp capers, roughly chopped
  • 75g mayonnaise
  • 1 tsp lemon juice (use the zested lemon above)

Step by step

Get Ahead
Make the gremolata crumb and the caper mayo a few hours ahead.
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. For the gremolata, cut the bread into chunks and put into a food processor with the garlic, lemon zest, parsley and seasoning. Pulse to a crumb, add 1 tablespoon of olive oil and process again.
  3. Mix all the caper mayo ingredients together in a bowl and season with black pepper. Set aside.
  4. Boil the new potatoes in salted water for 18-20 minutes until tender.
  5. Meanwhile, place the trout fillets on a lined baking tray. Season and spread each one with 1 teaspoon of Dijon mustard before pressing on the crumb topping. Toss the broccoli with 1 tablespoon of olive oil and seasoning and add to another large oven tray. Roast the trout and broccoli on separate oven shelves for 12-14 minutes until the fish is cooked through and the gremolata topping is pale golden. The broccoli should be just tender, with the heads starting to crisp up.
  6. Once the potatoes are cooked, drain and return to the pan with the butter. Roughly crush with a fork and season to taste.
  7. Serve the gremolata-crumbed trout, crushed new potatoes and Tenderstem broccoli with the caper mayo on the side.

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