Ingredients Jump to Instructions ↓

  1. 225g (8oz) linguine

  2. 4 trout fillets

  3. 15ml (1tbsp) Cajun seasoning

  4. 15ml (1tbsp) sunflower oil

  5. 25g (1oz) butter Juice from

  6. 1 large lemon Finely pared lemon rind, lemon wedges and rocket leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Cook the linguine in a large pan of lightly salted boiling water for 8-10 mins or according to the packet instructions. Meanwhile, coat the trout fillets in the Cajun seasoning. Heat the oil and half the butter in a large non-stick frying pan and fry the fillets for 3-4 mins on each side until just cooked. Remove with a slotted spoon and set aside. Add the rest of the butter and the lemon juice to the pan juices and heat through gently. Drain the linguine and arrange on four serving plates with the trout fillets. Pour the pan juices over the linguine and garnish with lemon rind, lemon wedges and rocket leaves.


Send feedback