INGREDIENTS A
  • 250 gm Golden Trout
  • 150 gm Blanched linguine
  • 100 ml Tomato pasta sauce
  • 50 ml Olive oil
  • 30 gm Sliced yellow zucchini
  • 30 gm Sliced green capsicum
  • 30 gm Cherry tomato, cut into halves
  • 5 nos Pitted Kalamata olives, quartered
  • 10 gm Capers
  • 1/2 Lemon
  • To taste Salt and pepper
METHOD
  1. Preheat oven to 180°C.
  2. Clean Golden Trout then season with salt and pepper.
  3. Mix yellow zucchini, green capsicum, cherry tomato, pitted Kalamata olives and carpers in a mixing bowl. Add in olive oil and season with salt and pepper.
  4. Put blanched linguine pasta onto a large square double sheet of parchment paper.Add in mixed vegetable, Golden Trout and tomato pasta sauce.
  5. Fold the parchment paper up around the edges tightly in
  6. 1/4-inch folds, to create a square shape.

  7. Arrange the packets on a baking sheet. Bake for about 20 minutes or until the fish is cooked through.
  8. To serve, cut open the packets and serve directly from the parchment packs on a plate together with lemon halves.
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Directions