Trout with herb & nut crust

Trucha con hierbas y frutos secos

This herb crust also pairs well with salmon, turbot, John Dory, halibut, grey mullet and hake.

SERVES 2

olive oil

4 trout fillets, deboned

1 garlic clove, peeled

1 tablespoon pine nuts

1 small handful anchovy-stuffed green olives

1 small handful flat-leaf parsley

lemon wedges, for serving

Preheat the oven to 220°C (425°F/Gas Mark 7). Line a roasting tin with baking paper and splash in a little of the olive oil. Put the trout into the roasting tin, skin side down. Sprinkle with a little sea salt and freshly ground black pepper.

Purée the garlic, pine nuts, olives and parsley until smooth using a mortar and pestle or small blender.

Cover the flesh side of the fillets with the purée. Bake on the middle shelf of the oven for 15 minutes. Serve with lemon wedges.