Ingredients

4 trout
fillets
50g breadcrumbs
1 tbsp butter
softened
1 small bunch parsley
chopped
zest and juice of 1 lemon
plus lemon wedges to serve
25g pine nuts
toasted and half roughly chopped
1 tbsp olive oil

Method
step 1
Heat the grill to high. Lay the fillets, skin side down, on an oiled baking tray. Mix together the breadcrumbs, butter, parsley, lemon zest and juice, and half the pine nuts. Scatter the mixture in a thin layer over the fillets, drizzle with the oil and place under the grill for 5 mins. Sprinkle over the remaining pine nuts, then serve with the lemon wedges and a potato salad.