parchment-baked lemon & basil trout

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This is a no-fail recipe. IT IS SUPER EASY TO MAKE. I have made this dish with both salmon and trout (upwards of 20 times) and it’s always a hit; packed with flavour and never dried out. If you’re looking to make an impressive meal, but don’t necessarily have the time for something extravagant with a ton of steps, then look no further! Ready in 20 minutes, with about 5 minutes of prep? Yes, please.

Oh, and leftover trout (or salmon) is great in a sandwich with sliced cucumber and cream cheese. Sometimes I don’t even wait for leftovers, and make the sandwiches right away.

This recipe serves two, but is very easy to adapt for serving more people.

Ingredients

2 trout fillets
2 tbsp julienne basil
2 full basil leaves
2 tsp olive oil
salt and pepper
6 thinly sliced lemon rounds
lemon wedges

slits
Preheat oven to 400°F, then start by making two deep slits in each fillet.

basil
Stuff the slits with julienne basil.

before oven

Place trout on a piece of parchment paper, then rub with olive oil and add salt and pepper. Top fish with lemon slices, then a whole basil leaf.

parchment
Wrap the parchment paper around the fish to create a packet. Alternatively, you can use kitchen twine, and tie up the parchment as a bundle. Place the packets on a baking sheet, and bake at 400°F for 20 minutes.

plated
Remove from parchment paper, and serve with lemon wedges.

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potato salad with mustard vinagrette

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For me, nothing says comfort food like potatoes! The other day, I picked up some local sausages and fresh buns, and decided that a potato salad would make a lovely side dish.

I have never been a huge fan of creamy, mayo-based potato salads. I have had an intolerance to eggs for years now, so I’m sure that’s had a lot to do with it. This recipe is tangy, has a nice kick to it, and is egg-free.

Ingredients

8-12 medium sized potatoes
1 cup vegetable broth
2 tbsp old style whole grain mustard
1 tbsp rice wine vinegar
juice from half a lemon
zest of 1 lemon
1 tbsp extra virgin olive oil
1 large shallot, finely sliced
1/4 cup mixture flat-leaf parsley and chives, chopped
1 tbsp Parmesan cheese
salt & pepper

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Start by peeling, cleaning, and quartering your potatoes. Fill your pot with cold water, and add a cup of vegetable broth. This helps to flavour the potatoes, and the cold water helps to cook the potatoes evenly. Add the potatoes, then bring to a boil, uncovered. After about 5-6 minutes of boiling, start to check if the potatoes are done by poking them with a fork. They will be done once you can easily poke through without any resistance. Once cooked, drain, and place potatoes in a large bowl.
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In a small bowl, add mustard, rice wine vinegar, lemon juice and zest, olive oil, shallots, herbs, cheese, salt, and pepper. Mix together.

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Add the mustard mixture to the potatoes, and stir so that potatoes are well-coated. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes, then serve.