Smoked trout with sweet peppers served on a bed of fresh herbs

Smoked trout with sweet peppers served on a bed of fresh herbs

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  • 6
  • Easy
  • Carb Conscious Health conscious Pescatarian


  • 3 sweet red peppers, sliced
  • 3 yellow peppers, sliced
  • 2 cup olive oil
  • 1 fillets of smoked trout, cut in half
  • 1 packet of cooked prawns
  • Fleur de Sel salt and black pepper to taste
  • Juice of 1 lemon
  • Handful each of Thai basil and mint
  • Half a pack each of watercress and coriander leaves

Cooking Instructions

Heat the oil and crisp peppers in it. Reserve the oil for the trout. Put the trout pieces (skin side down) in a baking dish.
Toss prawns, black pepper, salt and lemon juice, as well as the oil from the peppers over the trout.Bake at 180°C for 8 – 10 minutes.
Be careful not to overcook – the trout should be rare on the inside. Mix the herbs with olive oil and lemon juice. Place a handful of herbs on a clean white plate and top with the trout with prawns. Sweet peppers next. Enjoy, with Greek yoghurt or a sweet chilli sauce, if you like.

TASTE Recipe by: TASTE
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