July 21, 2016

Here’s a simple and delicious way to cook fish, and you could substitute any white fish for the trout. Serves 4


2 Tbsp fresh basil, chopped
2 Tbsp fresh dill, chopped
1 tsp curry powder
2 Tbsp lemon juice
1/2 cup coconut or olive oil
1 eggplant, cut in 1cm-thick slices
800g trout, skin on


  1. Preheat oven to 180 C. To make the sauce, mix basil, dill, curry powder, lemon juice and oil, and pour into the base of a baking dish.
  2. Cover the sauce with sliced eggplant. Cover the eggplant with trout fillets, skin facing up. Place in the oven for 20 minutes: it’s ready when the skin can be easily peeled off.
  3. Serve by scooping under the eggplant and flipping onto a plate, then spooning sauce over the top. Garnish with salt and pepper and lemon zest, and serve with a crunchy coleslaw.
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