This is my second fish recipe on my blog only because I am just beginning to love fish and I like the fish that doesn't have a fishy taste to it. Rainbow trout and tilapia seem to be that type of fish that are quite mild and for now I prefer that. I didn't have any basil left in my garden, but I did have a lot of Greek oregano so I used that herb for my pine nut topping. This fish came out tasting so delicious with a drizzle of lemon and pinch of salt and pepper. I hope you enjoy this meal as much as I did.
2 fillets of rainbow trout
1 tsp of lemon juice
pinch of salt and pepper
1 tsp of olive oil to drizzle over fish
1/2 cup of pine nuts
2 tbsp of chopped fresh Greek oregano
pinch of salt and pepper
1 tsp of lemon juice
1 clove of crushed garlic
1 tsp of olive oil
Line a baking tray with foil. Preheat oven to 350'. Place the fillets on the foil and drizzle the lemon juice over top of fish with salt and pepper. Place in the oven to cook for 8 minutes or until thoroughly cooked. In the meantime place the pine nut ingredients into a food processor and blend well. just to get the ingredients mixed together. When the fish is cooked, take it out of the oven and spoon the pine nut topping onto each of the fillets. Serve with veggies or your favourite side.
2 fillets of rainbow trout
1 tsp of lemon juice
pinch of salt and pepper
1 tsp of olive oil to drizzle over fish
1/2 cup of pine nuts
2 tbsp of chopped fresh Greek oregano
pinch of salt and pepper
1 tsp of lemon juice
1 clove of crushed garlic
1 tsp of olive oil
Line a baking tray with foil. Preheat oven to 350'. Place the fillets on the foil and drizzle the lemon juice over top of fish with salt and pepper. Place in the oven to cook for 8 minutes or until thoroughly cooked. In the meantime place the pine nut ingredients into a food processor and blend well. just to get the ingredients mixed together. When the fish is cooked, take it out of the oven and spoon the pine nut topping onto each of the fillets. Serve with veggies or your favourite side.