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Trout with Raspberries    HT  MC  40mins


Serves 4     Hot  Fish  Fruit Main Course  Healthy Eating Gluten Wheat Dairy Free Eggless   



240ml/8fl.oz. Cranberry Juice 

75g/3oz fresh or frozen Raspberries 

1 Large Peach, halved, stoned and sliced 

1 tbsp Olive Oil 

1 tbsp Walnut Oil 

2 tbsp Lemon Juice 


4 large Trout Fillets

Extra Olive Oil

White pepper





1. Place the cranberry juice, raspberries and peach slices in a small saucepan, bring to the boil then reduce the heat and simmer, uncovered, for 10 to 15 minutes or until mixture is reduced by about half. 


2. Allow to cool  slightly then transfer to a blender or food processor and process or blend until smooth. Strain through a sieve, discarding the solids. 


3. Whisk the olive and walnut oils, lemon juice, salt and white pepper into the pureed fruit. Allow the sauce to stand at room temperature whilst you cook the fish.


4. Preheat the grill to hot. Brush the fish with olive oil and place in a foil-lined grill pan. Grill for 10-15 minutes, turning once, or until the fish is cooked. 


5. To serve - Transfer the fillets to a warmed serving platter, drizzle with a little of the fruit sauce, transfer the remaining sauce to a sauceboat to pass round.




More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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