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Kara Rosenlund Stylist

Fish Fish Come into my Dish

© Kara Rosenlund
Some people are afraid to cook poultry and fish as those two still have a strong resemblance to what they once looked like when they were alive. I, on the other hand am afraid to cook poultry and fish that doesn’t resemble a basic chicken or fish shape. Thats why I love cooking whole fish; such an honest meal.
A surprisingly easy mid week dinner is Grilled Trout stuffed with Lemon, Olives and Dill. Seriously, preparation time is about 5 minutes which is just chopping and then all the trout needs is about 6 minutes on each side. You can add a simple tomato salad as a side. Too easy!
Grilled Trout with Olives, Lemon and Dill
Serves 2 generously.
INGREDIENTS
2 x 300 gram whole trout, gutted, scaled and cleaned by your lovely fish monger
olive oil
sea salt and ground pepper
a large bunch of fresh dill, coarsely chopped
handful of store bought sliced green olives
2 lemons, one sliced the other squeezed
1 tablespoon of butter
METHOD
Preheat your grill to its highest setting.
Slash each trout with a knife, about ten times on each side.
Each slash should be around 0.5cm deep.
Rub the trout with olive oil and season with salt and pepper.
Stuff the cavities with plenty of chopped dill, lemon slices and the sliced olives.
Place the fish side by side on a baking rack over a roasting tray.
Dot the butter over the trout and place it about 15cm from the grill.
Cook for 6 minutes on each side or until crispy and golden. Squeeze lemon juice over the trout.

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