Trout with Citrus Sauce
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Recommended products: Capers from Sant’Agata D’Oneglia, Italy. Lemons, Spain. Small Baku tomatoes. Recipe author: Chef John Smith
Ingredients
- Fillet of Sturgeon - 21.2 oz
- Olive Oil - 2 tablespoons
- Chopped Sage Leaves - 1 tablespoon
- Oregano - 1 tablespoon
- Dried Barberry - 1 tablespoon
- Lemon - 1 piece
- Lime - 1 piece
- Orange zest - 1 piece
- Marinated cherries - 17.6 oz
- Capers - 0 oz
Step by Step guide
Step 1
Heat half of the olive oil in a skillet over medium heat. Cut the cleaned trout fillet into wide slices (about 4 cm) and fry on both sides for 1 minute.
Step 2
Place the fish on a baking sheet and put it in a preheated oven at 180°C (350°F) for 10-15 minutes.
Step 3
In a bowl, mix the remaining olive oil, finely chopped herbs, finely chopped tomatoes, rinsed salted capers, the juice and previously grated zest of all the citrus fruits. Add salt and pepper to taste, mix thoroughly, and transfer to a sauceboat.
Step 4
Serve the cooked trout on a plate and drizzle with the citrus sauce.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.