Creole Seasoned Trout

fish
mains

What you need

  • 1 tbsp fresh lemon juice
  • 1 tbsp creole spice mix (recipe follows)
  • 1 tbsp minced garlic
  • 1 tbsp finely chopped parsley leaves
  • 1 tbsp finely chopped chives
  • 2 tsp finely chopped oregano leaves
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 750g sea trout fillets, with skin
  • Lemon wedges, as accompaniment

Creole Seasoning

  • 2 ½ tbsp paprika
  • 2 tbsp salt
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp dried leaf oregano
  • 1 tbsp dried thyme

How it’s done

Preheat broiler, or grill.

In a medium mixing bowl combine lemon juice, spice mix, garlic, parsley, chives and oregano. Slowly whisk in olive oil. Season to taste with salt and pepper.

Arrange fillets skin sides down in an oiled shallow baking dish. Brush fish with vinaigrette.

Broil 5 to 6 inches from heat until just cooked through, about 5 minutes.

Serve with lemon wedges.