Baked fish with mushroom-cream crust

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 whole rainbow trout
Oil, for greasing
Sea salt and freshly ground black pepper
2 t lemon juice
Sorrel leaves, for serving
For the mushroom-cream crust, pound together:
120 g shiitake or porcini mushrooms, trimmed and chopped
20 g dried exotic mushrooms
2 cloves garlic, crushed
1 cup fresh breadcrumbs
½ cup crème fraîche
Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 200°C. Snip the fins off the fish, then cut down the slit sides and open out flat. Cut out the centre bones and pull out any remaining bones, then remove the heads. Rinse and dry well.
Place skin-side down on a baking sheet lined with lightly oiled baking paper. Season and drizzle with lemon juice. Spoon on the crust topping, then bake for 10 minutes, or until pale golden and the fish is just cooked. Garnish liberally with sorrel leaves and serve.