["Gin & Tonic Trout | Recipes

Ingredients
Method

Ingredients

- 0.5 tsp Olive oil
- 1 Garlic clove (crushed)
- 4 juniper berries (crushed)
- 1.5 Limes (zested and juiced)
- 2 tsp ground coriander
- 1 tsp Fresh coriander (chopped)
- 3 Tbs Tanqueray
- 5 Tbs tonic water
- 4 Trout fillets
- 200 g New potatoes (to serve)

Method

1

Put the trout fillet, flesh\-side down, in the mixture, cover and for best results refrigerate for at least 2 hours.

2

Select a shallow heatproof casserole dish and create a foil tent into which you can fit the four trout fillets. Bear in mind there should be enough foil to tent over the fish and to seal.

3

Transfer the fish with the juices into the foil tent. Bring the foil sides up and seal the fish into a parcel. Put the casserole dish in the oven and bake for 15\-20minutes.

4

Remove the foil tent from the oven and open it up. Carefully spoon the cooked new potatoes around the sides of the fish into the juices. Sprinkle with a few coriander leaves, grind a little black pepper over the top and dot with lime wedges to serve.

Comments & Ratings

More Tanqueray recipes

	0.5 tsp	Olive Oil
	1	Garlic Clove (crushed)
	4	Juniper Berries (crushed)
	1.5	Limes (zested and juiced)
	2 tsp	Ground Coriander
	1 tsp	Fresh Coriander (chopped)
	3 Tbs	Tanqueray
	5 Tbs	Tonic Water
	4	Trout Fillets
	200 g	New Potatoes (to serve)

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Gin & Tonic Trout

Ingredients

Method

1

2

3

4

Comments & Ratings