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Mains

Saffron Trout Fillets with Tabbouleh

Baking trout fillets in a foil parcel is a great cooking method. The steam inside the parcel keeps the fish succulent and, in this recipe, the buttery saffron juices produce a lovely light sauce.

Ingredients

Serves 2

  • 2 British trout fillets
  • Small pinch saffron
  • 25g butter
  • 75g bulghur wheat
  • 2 tbsp olive oil
  • Half a lemon, juiced
  • Half a cucumber, finely chopped
  • 1 spring onion, finely chopped
  • A handful of fresh mint, finely chopped
  • A handful of fresh parsley, finely chopped
  • Salt and freshly ground black pepper

Method

Preheat the oven to 180C.

  • Melt the butter and add the saffron.
  • Place the trout fillets on a large square of tin foil skin side down, season with salt and pepper and drizzle over the saffron infused butter.
  • Bring up the sides of the foil and fold to form a sealed parcel.
  • Place the parcel on a baking tray and cook in the oven for 10 minutes.

To make the tabbouleh salad:

  • Bring 150ml of water to the boil and tip in the bulghur wheat.
  • Take off the heat, cover and leave to absorb all the water.
  • Once cool, mix though the olive oil and lemon juice and then the remaining ingredients.

Serve the cooked trout drizzled with the buttery juices from the parcel, and the tabbouleh on the side.

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