Gin and Tonic Trout

DF | GF

Healthy and full of flavour! This gin marinated trout recipe makes a beautiful and refreshing summer lunch- works wonderfully with a summer salad. Give this trout a go!

by Nisha Katona
Serves
4
Course
Main
Prep. Time
10 Mins
Cook Time
20 Mins
  • Ingredients
  • Method

Ingredients

Method

1

In a dish big enough for the trout, mix together the oil, garlic, juniper berries, lime zest and juice, ground coriander, Tanqueray and tonic water. Put the trout fillet, flesh-side down, in the mixture, cover and for best results refrigerate for at least 2 hours.

2

Select a shallow heatproof casserole dish and create a foil tent into which you can fit the four trout fillets. Bear in mind there should be enough foil to tent over the fish and to seal.

3

Transfer the fish with the juices into the foil tent. Bring the foil sides up and seal the fish into a parcel. Put the casserole dish in the oven and bake for 15-20minutes.

4

Remove the foil tent from the oven and open it up. Carefully spoon the cooked new potatoes around the sides of the fish into the juices. Sprinkle with a few coriander leaves, grind a little black pepper over the top and dot with lime wedges to serve.

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