Tuesday, 2 July 2013

Quick and healthy baked trout with roasted new potatoes.

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Quick and tasty evening dinner for y'all. Two medium trout from the market baked with lemon juice, olive oil, salt and pepper, cherry toms, parsley and butter for 25 minutes or until the skin is crisping and the flesh is opaque but still moist. Serve with tiny new potatoes, boiled until they slide off of a knife and then roasted in with the fish until tasty. Enjoy, lovelies!

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