People from all over the world come to fish for New Zealand trout.
This most prized fish with its delicate pink flesh swims the rivers and streams of both Australia and New Zealand -- but New Zealand is the place where the trout are legendary.
Trout's subtle flavor is best left to speak for itself. This recipe's flavors are simple -- garlic, lemon juice and a little butter is all that's required.
The Trout filets are served with buttery mashed potatoes and roasted cherry tomatoes.
- 2 x 200 grams trout filets
- 1 Tbsp of olive oil
- 2 Tbsp of lemon juice
- 2 cloves of garlic, finely chopped
- 1 Tbsp of finely chopped parsley
- 4 large yellow potatoes, peeled and quartered
- 1/4 cup of milk
- 1 Tbsp of butter
- 1 tsp of sea salt
- 1 cup of cherry tomatoes
- Olive oil for drizzling
- Sea salt
- Freshly ground black pepper
- 1/4 tsp of lemon zest
- Pre-heat the oven to 375F.
- Place the tomatoes in a baking dish. Drizzle with olive oil and sprinkle on salt and pepper. Sprinkle on the lemon zest and then cover dish with foil. Roast for 25 minutes.
- Add the potatoes to a pot of cold water. Boil the potatoes until soft (about 20 minutes.) Drain and then add milk, butter, salt and pepper. Mash well and then cover and set aside.
- Meanwhile, in a medium fry-pan heat the olive oil over a medium heat. Add the garlic and saute for 30 seconds. Now, fry the fish skin side down for 5 minutes.
- Turn the filets over and then fry for two minutes. Turn them over skin side down again and turn off the heat. Squeeze the lemon juice over the filets and add about 2 tsp of butter. Sprinkle on finely chopped parsley. Season with salt and pepper.
- Serve fish with a side of mashed potatoes and roasted tomatoes.