6 fillets of trout (150-200g each)
2 tsp NOMU Seafood Rub or NOMU Seafood & Fish Grinder
NOMU Sea Salt, to taste
6 sheets of baking paper
2 lemons
6 tsp butter, plus extra to grease the baking paper
String
300g asparagus
NOMU Extra Virgin Olive Oil
2 tsp NOMU One for All Grinder
Preheat your oven to 180°C.
Rub the fish fillets with NOMU Seafood Rub and Sea Salt. Butter the sheets of baking paper and place the fish in the centre. Thinly slice 2 lemons and place 3 slices of lemon on top of each fillet. Place a teaspoon of butter on top. Wrap with the baking paper and tie with string to enclose.
Bake the fish parcels in a preheated oven for 15 minutes.
Using a vegetable peeler, peel the bottom 2–3cm of the asparagus spears. Drizzle with Olive Oil and season well with NOMU One for All Grinder. Heat a griddle pan and add your asparagus. Fry gently until lightly charred and just cooked.
To serve, place a parcel of fish onto a heated plate with a few spears of asparagus and serve immediately.
Tip: This baking method is perfect with any type of fish. Delicious served with boiled organic baby potatoes tossed in butter.
6 fillets of trout (150-200g each)
2 tsp NOMU Seafood Rub or NOMU Seafood & Fish Grinder
NOMU Sea Salt, to taste
6 sheets of baking paper
2 lemons
6 tsp butter, plus extra to grease the baking paper
String
300g asparagus
NOMU Extra Virgin Olive Oil
2 tsp NOMU One for All Grinder
Preheat your oven to 180°C.
Rub the fish fillets with NOMU Seafood Rub and Sea Salt. Butter the sheets of baking paper and place the fish in the centre. Thinly slice 2 lemons and place 3 slices of lemon on top of each fillet. Place a teaspoon of butter on top. Wrap with the baking paper and tie with string to enclose.
Bake the fish parcels in a preheated oven for 15 minutes.
Using a vegetable peeler, peel the bottom 2–3cm of the asparagus spears. Drizzle with Olive Oil and season well with NOMU One for All Grinder. Heat a griddle pan and add your asparagus. Fry gently until lightly charred and just cooked.
To serve, place a parcel of fish onto a heated plate with a few spears of asparagus and serve immediately.
Tip: This baking method is perfect with any type of fish. Delicious served with boiled organic baby potatoes tossed in butter.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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