480gm new potatoes, halved
400gm green beans, halved lengthways
S spring onions, thinly sliced
½ tsp crushed garlic
2 Tblsp chopped parsley
2 Tblsp lemon juice
½ - 1 cup water
±500gm trout fillet, cut into 8 pieces
Method
Boil or steam the potatoes and beans.
When cooked, drain well and keep warm.
Spray a large pan with non-stick cooking spray.
Gently dry fry the onion and garlic for 5 minutes.
Add the parsley, lemon juice and ¼ - ½ a cup of water.
Simmer for another 5 minutes.
Pour out of the pan into a cup or bowl and set aside.
Spray the pan again with non-stick cooking spray.
Place the trout fillets in the pan, presentation side down.
Cook for 5 minutes and then turn over.
Continue cooking for another 5 minutes or until the fish flakes easily.
Remove the fish to a plate.
Tip the lemon parsley sauce back into the pan with the remaining water.
Allow to heat through while you:
Make a bed of potatoes on each of 4 dinner plates.
Top with the green beans and 2 fillets per plate.
Spoon over the lemon parsley sauce.
Garnish with mixed salad leaves and cocktail tomatoes if desired.
