Wednesday, 12 March 2008

Roasted Trout with a Sundried Tomato & Rosemary Crust

Begin with a big fresh trout fillet, and pick out any bones. In a bowl, mix some fresh breadcrumbs, a couple of dollops of sundried tomato paste, and some finely chopped rosemary. Use this to top the fish, then roast it quickly in a hot oven.

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