Rainbow Trout with Brussel Sprouts and Potatoes


Buy your rainbow trout at Snapper’s on Durie St. Then marinate it with garlic, salt, pepper, olive oil and white wine vinegar, and bake for 20 mins at 400.

Potatoes are cut in half, tossed in olive oil, salt and pepper and baked for 40 mins at 400.

Cut the brussel sprouts in half, saute in olive oil with garlic and the zest of half a lemon for about 10 minutes. Finish with a liberal sprinkling of shaved parmesan.


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