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    Trout with Rosemary and Ginger Sauce

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    Trout with Rosemary and Ginger Sauce

    Trout fillets can happily cope with aromatic rosemary and spicy ginger. The thicker the fillet, the longer it will take to cook.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 400g Waitrose Fresh Loch Etive Trout Fillet (from the Fish Service Counter)
    • ½ x 15g pack fresh rosemary, chopped
    • ½ x 20g pack fresh flat-leaf parsley, chopped
    • 1 tbsp Waitrose Cooks' Ingredients Chopped Ginger, drained
    • 2 tbsp clear honey
    • Finely grated zest of ½ orange, plus 2 tbsp juice
    • 2 tsp lemon juice
    • 1 tsp soy sauce
    • 25g pine nuts
    • 225g pack baby spinach


    1. Preheat the oven to 200°C, gas mark 6. Remove and discard the skin from the fillet then slice in half lengthways. Season lightly on both sides then sandwich together with the rosemary, half the parsley and the ginger. Place in a shallow, ovenproof dish and bake for about 20 minutes, or until the fish is opaque and flakes when parted with a fork.
    2. Meanwhile, mix together the honey, orange zest and juice, lemon juice, soy sauce and a little seasoning in a small bowl.
    3. In a large saucepan, lightly toast the pine nuts for 1-2 minutes, then remove and reserve. Add the spinach to the pan with 1 tablespoon water and cover. Cook for 2-3 minutes until the spinach has wilted.
    4. Divide the spinach between 2 warmed serving plates. Cut the trout in half and top each pile of spinach with a piece of fish. Scatter with the pine nuts, pour the dressing over and sprinkle with the remaining parsley. Serve with rice.

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