Grilled sea trout, prosciutto, samphire & lentils
Grilled sea trout pairs well with seasonal samphire and lightly seasoned lemony lentils.
Serves: 2 people
Prep: 5 mins
Cooking: 15 mins
Total Time: 20 mins
Ingredients
2 sea trout fillets
2 slices prosciutto
2 tbsp olive oil, plus extra for drizzling
250g pack cooked puy lentils
3 tbsp small capers
100g samphire
½ lemon, juiced, plus 2 lemon wedges to serve
Greek yogurt, to serve
2 slices prosciutto
2 tbsp olive oil, plus extra for drizzling
250g pack cooked puy lentils
3 tbsp small capers
100g samphire
½ lemon, juiced, plus 2 lemon wedges to serve
Greek yogurt, to serve
Method
Heat the grill to medium.
Wrap each fillet of fish in a slice of prosciutto and drizzle with a little olive oil.
Place on a baking tray and grill for 6-8 mins, turning once, until the prosciutto is crisp and the fish is just cooked through.
While the fish is cooking, tip the lentils, capers, samphire and olive oil into a small saucepan and gently heat through, adding the lemon juice and seasoning to taste.
Serve the fish with the lentils, lemon wedges, a dollop of yogurt and a drizzle of olive oil.
With thanks to BBC Good Food
Recipe from Good Food magazine, April 2017