Preparation Time: 10 mins
Cooking Time: 15 mins
1) Preheat oven to 135°C.
2) Lay the baking paper provided onto a metal baking tray.
3) Open the trout pack (A). Lay it skin-side down on the metal baking tray.
4) Pour the lemon mustard marinade (B) into a small bowl. Mix well & spread it generously over the trout.
(Tip: A spoon might help to spead it more evenly!)
5) Open the herb pack (C) & sprinkle the herbs over the trout.
6) Place the cooked potatoes (D) around the trout on the metal baking tray. Lightly drizzle olive oil over the potatoes. Bake the trout & potatoes for 15 minutes.
7) Place the capers in fennel slaw & radish (E) in a large mixing bowl. Season with the chimichurri sauce, orange juice, olive oil, salt & pepper provided. Lightly toss the vegetables.
8) Serve the trout, potatoes & capers in fennel radish slaw together on a plate.
