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Trout fillet with pine nut crust, herb rice and spicy tomato sauce
Fruit and vegetables
½
lemon
, juice only
½
onion
, finely chopped
1
garlic
clove, finely chopped
2 tbsp chopped fresh dill, plus a sprig for garnish
2 tbsp chopped fresh flatleaf
parsley
½
onion
, finely chopped
1
garlic
clove, finely chopped
1 fresh green
chilli
, chopped
1 handful fresh
basil
, torn
Tins, packets and jars
200g/7oz long grain rice
Cooking ingredients
55g/2oz
pine nuts
1 tbsp
olive oil
1 tbsp
olive oil
200ml/7fl oz hot
vegetable stock
salt and freshly ground
black pepper
1 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
15g/½oz
butter
Meat, fish and poultry
1 fillet
rainbow trout
, halved
Other
3 fresh tomatoes, chopped
2 tbsp
white wine
Back to recipe
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