Steamed Trout, Salsa Verde & Courgetti by Amelia Freer

Steamed Trout, Salsa Verde
& Courgetti

GLUTEN-FREE, DAIRY-FREE

This delicious, colourful dish is a summery delight. You can, of course, substitute the trout for any other fish of your choice (salmon or even prawns would also work well) and the brazil nut salsa verde is worth making in a large batch so you have some leftover to pep up other dishes.

serves 2

Steamed Trout, Salsa Verde & Courgetti by Amelia Freer
INGREDIENTS

2 trout fillets, about 200g – 250g
2 courgettes, spiralized

Brazil nut salsa verde
8 brazil nuts, roughly chopped
1 ½ tbsp capers, rinsed and drained
1 small garlic clove, crushed
10g mint, finely chopped
20g basil, finely chopped
20g parsley, finely chopped
2 anchovy fillets, chopped
2 tsp mustard, Dijon or wholegrain
3-4 tbsp good olive oil
pinch of salt


STEP-BY-STEP

I love to hand chop salsa verde as I find the chunky texture pleasing but if you have a small blender and don’t have the time to languish, whizz everything up – but not to a puree, try to keep some texture. Make sure the nuts are chopped well before you whizz.

To steam the trout: place the fillets skin side down on a piece of baking paper in the steamer (otherwise it sticks), and steam at a gentle simmer for around five minutes, until cooked through. Timings will depend on thickness, so ensure to check it’s cooked prior to taking it out.

In a frying pan, sauté the courgetti in a little oil for just a few minutes to soften it, then toss with the salsa and top with the trout.