Tangy Topped Rainbow Trout


  • 4 Rainbow Trout Fillets
  • 3-4 Slices of bread made into breadcrumbs
  • Zest of a Lime, and juice
  • Zest of a Lemon, and juice
  • 1 tbsp Dried Parsley
  • Red wine vinegar
  • Olive oil
  • Seasoning


  • Start off by making your breadcrumbs, take your bread slices and give them a good whirl around in your blender.  You can either stop here and use the fresh breadcrumbs, or for little extra flavour, bake your breadcrumbs in the oven for around 5 minutes until they are slightly golden.
  • Once you’ve done that add the citrus zests, parsley and a decent amount of seasoning to the breadcrumbs and give them a good mix.
  • On a baking sheet drizzle a little oil and then lay the fish fillets on the tray skin side down, then top each fillet with the breadcrumb mixture.
  • Grill the fillets for around 5 minutes
  • Mix together the lemon & Lime juice with the red wine vinegar and a little olive oil to make a dressing
  • Once the fillets are cooked drizzle with the dressing and serve!

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