 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
My friend Stephen is a wonderful cook and I find all his recipes are tasty. This recipe is rather interesting as it is served at room temperature. The recipe is for one person. The time includes the 15 minutes sitting time. The best tomatoes are home grown but vine ripened are good also. Ingredients:
1 whole trout, ocean |
2 tomatoes |
4 -6 capers |
1 teaspoon lemon zest |
1 teaspoon orange zest |
2 -3 teaspoons balsamic vinegar |
Directions:
1. 1. Chop tomato and place into saucepan with capers and zest ˆ splash on balsamic vinegar and cook until tomatoes break down.
2. 2. Cook trout 1 min each side, then cover with hot tomato juice and leave to sit for at least 15 minutes.
3. 3. Garnish with chopped parsley.
4. 4. Eat at room temperature.
|
|