RUSTIC BAKED TROUT WITH BROCCOLI AND CAULIFLOWER PUREE

I made this meal the other day, it tastes amazing and it contains 6 vegetables and the goodness of the fish! I also like how it looks rustic - its weekday home cooking at its best!

For 2 people you need:

1 trout (or salmon) fillet for two people - ask for it in your deli, they know how much you need
1/2 squash
1 red or orange capsicum
4 stalks of spring onion
4 generous tbsp of creme fraiche
2 tbsp of olive oil with lemon or normal olive oil and a squeeze of 1/2 lemon
salt and pepper to taste
300 grams of cauliflower and brokkoli
1 potato
1 tbsp of butter
1 clove of garlic
foil to bake the fish in
3 tbsp of milk or cream

How to:

Turn the oven on 200 degrees. Chop the squash and the capsicum like above and place it on a piece of foil. Stack it nicely so the fish gets a base. Put the fillet on top and season with salt and pepper. Add the creme fraiche and chopped spring onion like below. Drizzle the olive oil on top. I use the authentic italian oil mix below, it is amazing. I got if from some friends of mine and I am addicted! Wrap the foil around the fish as a package - be careful that you leave "room" over the fish, so don't press the foil onto the fish. This leaves room for all the flavours to mix and create more of the beautiful juices. Put in the middle rack in the oven. Leave for 30-35 minutes.

When the fish is in the oven you can prepare your broccoli and cauliflower puree. Cut the vegetables into small pieces and leave to boil until soft. Approximately 10-15 minutes. you want them to be extra soft since we are making the puree. When done, add to a blender or mixer with the butter, milk, sprinkle of the same olive oil or squeeze of lemon and garlic. Mix until a puree and taste for salt and pepper.

When the fish is cooked, plate up nicely and EAT! BON APPETITE!

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