Trout With Rustic Green Sauce

KitchenManiac's Note:

This is a easy and delicious fish. Amazingly simple, but it taste like a gourmet restaurant main!! Try it...you won't regret it. From a Donna Hay Magazine. "donna hay summer"

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 1 cup flat leaf parsley , roughly chopped
• 1 cup mint leaf , roughly chopped
• ½ cup basil leaves , roughly chopped
• 3 anchovy fillets , finely chopped
• 1 clove garlic , crushed
• 1⁄3; cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon capers packed in salt , rinsed and crushed
• 4 pink-eye potatoes , sliced (400g/14 oz)
• olive oil , for brushing
• 2 (200 g) ocean trout fillets

Directions:

1. Preheat a bbq or char-grill to medium-high.
2. Combine the parsley, mint, basil, anchovies, garlic, oil, mustard and capes.
3. Brush the potato slices with oil and cook for 5 minutes each side or until golden and cooked through.
4. Brush the fish with oil and cook for 2-3 minutes each side or until cooked to your liking.
5. Serve the fish with the potatoes and green sauce.

Reviews

[Chef Meredith]

Good but a bit too minty for me. I will try the oregano like sugarpea suggests. I think that pine nuts would be great in this also.

[sugarpea]

What a gorgeous sauce. And delicious. I'm not a fan of mint so I substituted with some fresh oregano and liked the result. Very quick and easy to make. I made the sauce up well ahead of serving and it held its color well.