seafood

Instructions

Five simple ingredients are all it takes to put together this laid-back supper sauté.

“One summer in Provence, I tasted fish topped with black-olive tapenade and wrapped in brik pastry, which is that wonderfully crisp, crepe-like North African pastry reminiscent of phyllo. I made the dish several times and in the end decided that I actually prefer green-olive tapenade to black, because it’s lighter and fruitier. And, frankly, I find the whole thing tastier and prettier without the pastry.”

Roasting rainbow trout in red peppers gives a lovely sweet flavour to the fish. Top it off with our tangy cilantro sauce.

Forget breaded fish sticks. Our Mediterranean-inspired crusted fish takes minutes to prep and tastes infinitely better than anything that comes out of a box.