Tangy trout

• trout↗4

  fillets

• breadcrumbs↗50g g
• butter↗1 tbsp tbsp

  softened

• parsley↗1 small bunch

  chopped

• zest and juice of 1 lemon

  plus lemon wedges to serve

• pine nuts↗25g g

  toasted and half roughly chopped

• olive oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the grill to high. Lay the fillets, skin side down, on an oiled baking tray. Mix together the breadcrumbs, butter, parsley, lemon zest and juice, and half the pine nuts. Scatter the mixture in a thin layer over the fillets, drizzle with the oil and place under the grill for 5 mins. Sprinkle over the remaining pine nuts, then serve with the lemon wedges and a potato salad.