4 red trout, about 350 g (12 oz) each, cleaned and boned, with heads removed
finely grated rind and juice of 2 limes
30 ml (4 tbsp) olive oil
2 tbsp (30 ml) anise-flavoured liqueur (optional)
6 spring onions, trimmed and finely chopped
salt and pepper, to taste
finely grated rind and juice of 2 limes
30 ml (4 tbsp) olive oil
2 tbsp (30 ml) anise-flavoured liqueur (optional)
6 spring onions, trimmed and finely chopped
salt and pepper, to taste
method
1. Put each trout into a plastic cooking bag and arrange in a baking dish.
2. In a small bowl, mix together the lime rind and juice, olive oil, liqueur (if using), spring onions and seasoning. Spoon into the trout.
3. Lightly seal and snip bags for steam release.
4. Cook 100% (High) 10 - 12 minutes, rearranging twice and turning over once.
5. Remove from bags and serve.
2. In a small bowl, mix together the lime rind and juice, olive oil, liqueur (if using), spring onions and seasoning. Spoon into the trout.
3. Lightly seal and snip bags for steam release.
4. Cook 100% (High) 10 - 12 minutes, rearranging twice and turning over once.
5. Remove from bags and serve.
serving amount
serves 4
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