Ocean Trout Crusted in Basil with Lentil Salad
February 7, 2006 mains, salad, seafood
I know I do a lot of salmon and lentil salad. This one is slightly different, and not just because I have gone for one of the “other pink” fish – but because it is THE BEST lentil salad I have done thus far. It may have something to do with having a little ciao bella on the brain – although I am avoiding him.
Serves 2
Prep: 10 min
Cook time: 10 min
Ingredients:
300g Ocean Trout / Salmon
1 x 400g can of lentils.
2 handfuls of basil, chopped
2 cloves of garlic, chopped
1 ½ teaspoon capers, chopped
2 lugs of extra virgin olive oil
6 olives piped and quartered
50g of feta
Fresh cracked pepper
Maltdon sea salt.
Direct and strong with a hint of blush – it will leave you wanting more.
1. In a bowl mix half of the basil, half of the garlic, a big lug of oil and just under half of the capers.
2. Remove the skin from the trout and cut into two pieces. Add to mixture to marinade for 10 minutes with some salt and pepper
3. In another bowl mix remaining basil, capers and garlic in with a tin of lentils and the feta. Add juice of one lemon.
