Pine Nut-Crusted Trout Fillets

Ingredients

• 4 dried tomatoes (in oil)
• 8 black olives (pitted)
• 4 anchovy fillets (in brine)
• 1 tsp capers (jar)
• 75 g pine nuts
• 2 lemons
• 1 Shallot
• 1 Garlic clove
• 2 sprigs parsley
• 1 tsp Olive oil
• 480 g trout fillet (pre‑cooked, 4 trout fillets)
• Pepper

Instructions

1. 1.

   Drain and chop the tomatoes, olives, anchovy fillets and capers for the crust. Chop the pine nuts. Squeeze half a lemon. Peel and finely chop the shallot and garlic, then mix with pine nuts, olives, tomatoes, anchovies, 2 tbsp lemon juice and capers.

2. 2.

   Wash and dry the parsley, shake off excess water, remove leaves and chop. Grease a baking sheet with oil.

3. 3.

   Rinse the trout fillets under cold water, pat dry, season with pepper and place skin side down on the prepared baking sheet. Spread the pine nut mixture over the fillets and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 15 minutes. Remove and garnish with parsley.