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.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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