Tangy Topped Rainbow Trout

Ingredients

• 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

Method

• 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!