Possum’s Recipe Book

Rainbow Trout With Spinach Chilli & Lemon

Serves 2

2 rainbow trout each or other white fish fillets 
50g butter - softened
½ lemon – zest and juice
250g baby spinach leaves
½ red chilli
1tbsp olive oil
Sea salt
Black pepper
For the dressing
1 lemon
100ml Crème fraîche
½ lemon – juice  ½ lemon - slices to serve
For Dressing
¼ lemon scoop out the flesh and discard.
Wash skins and place in a food processor.
Add 250ml water and puree until smooth.
Stir in Crème fraîche and lemon juice. Set aside.
For lemon butter
In a small glass bowl mix lemon juice and zest with softened butter.
Pre-heat oven to 180C (Fan)
Wrap fish in foil/baking paper with lemon butter and
put into the oven.
Cook for about 20mins check to ensure cooked through.
Meanwhile add spinach, chilli and salt to a bowl with olive oil.
Put in a fry pan and cook for 2mins until warm but not wilting.
Serve fish with spinach, dressing and lemon wedges.
Cooks note: adding French fries on the side is always a treat.