What are the main ingredients in Totally Tasty Trout Piccata?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Totally Tasty Trout Piccata?

Calories: 405, Carbs: 39 grams, Fat: grams, Protein: 35.1 grams, Sugar: 12.6 grams, Salt: 542 grams

How do I prepare Totally Tasty Trout Piccata?

BOILING BEANS: Fill a deep pan with 2-3cm of boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. PRETTY PICCATA: Return the pan to a medium heat with a drizzle of oil and a generous knob of butter (optional). When hot, add the grated garlic, the chopped capers, and the lemon zest (to taste) and fry for 1-2 minutes, until fragrant, shifting constantly. Add the blanched green beans and coat in the piccata sauce. Sprinkle over ¾ of the chopped parsley, and season to taste. Toss the green leaves through some lemon juice and olive oil to taste. THE ROAST: Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. I NEVER TROUTED THIS DINNER FOR A SECOND: Plate up the golden pumpkin, top with the lemony trout and serve with the piccata green beans and green leaves. Garnish with the remaining parsley and the pumpkin seeds and drizzle over any remaining piccata sauce. Yum! BAKE THE TROUT: When the pumpkin has 10-15 minutes remaining, pat the trout dry, season and place onto the baking tray with the pumpkin (or a separate baking tray) skin-side down. Drizzle with oil and place two slices of lemon on top of each fillet. Pop in the hot oven and roast for the remaining time, until cooked through and tender.

What should be prepared from my kitchen to make Totally Tasty Trout Piccata?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Totally Tasty Trout Piccata

Piccata is a simple yet rich Italian sauce made from capers and lemon – we’re off to a great start already! We’ve added garlic and fresh parsley for even more amazing flavour and have served it with flaky trout and golden pumpkin chunks!

Totally Tasty Trout Piccata

with a creamy lemon sauce & golden pumpkin chunks

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Capers
Fish
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Beans
Green Leaves
Lemon
Lemons
Pumpkin Chunks
Pumpkin Seeds
Rainbow Trout Fillet
Rainbow Trout Fillets

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

THE ROAST
Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BOILING BEANS
Fill a deep pan with 2-3cm of boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process.
BAKE THE TROUT
When the pumpkin has 10-15 minutes remaining, pat the trout dry, season and place onto the baking tray with the pumpkin (or a separate baking tray) skin-side down. Drizzle with oil and place two slices of lemon on top . Pop in the hot oven and roast for the remaining time, until cooked through and tender.
PRETTY PICCATA
Return the pan to a medium heat with a drizzle of oil and a generous knob of butter (optional). When hot, add the grated garlic, the chopped capers, and the lemon zest (to taste) and fry for 1-2 minutes, until fragrant, shifting constantly. Add the blanched green beans and coat in the piccata sauce. Sprinkle over ¾ of the chopped parsley, and season to taste. Toss the green leaves through some lemon juice and olive oil to taste.
I NEVER TROUTED THIS DINNER FOR A SECOND
Plate up the golden pumpkin, top with the lemony trout and serve with the piccata green beans and green leaves. Garnish with the remaining parsley and the pumpkin seeds and drizzle over any remaining piccata sauce. Yum!

Pumpkin Chunks - 250g
Green Beans - 80g
Rainbow Trout Fillet - 1
Lemon - 1
Garlic Clove - 1
Capers - 20g
Fresh Parsley - 3g
Green Leaves - 20g
Pumpkin Seeds - 10g

Download the Recipe

Serves 2

THE ROAST
Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
BOILING BEANS
Fill a deep pan with 2-3cm of boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process.
BAKE THE TROUT
When the pumpkin has 10-15 minutes remaining, pat the trout dry, season and place onto the baking tray with the pumpkin (or a separate baking tray) skin-side down. Drizzle with oil and place two slices of lemon on top of each fillet. Pop in the hot oven and roast for the remaining time, until cooked through and tender.
PRETTY PICCATA
Return the pan to a medium heat with a drizzle of oil and a generous knob of butter (optional). When hot, add the grated garlic, the chopped capers, and the lemon zest (to taste) and fry for 1-2 minutes, until fragrant, shifting constantly. Add the blanched green beans and coat in the piccata sauce. Sprinkle over ¾ of the chopped parsley, and season to taste. Toss the green leaves through some lemon juice and olive oil to taste.
I NEVER TROUTED THIS DINNER FOR A SECOND
Plate up the golden pumpkin, top with the lemony trout and serve with the piccata green beans and green leaves. Garnish with the remaining parsley and the pumpkin seeds and drizzle over any remaining piccata sauce. Yum!

Pumpkin Chunks - 500g
Green Beans - 160g
Rainbow Trout Fillets - 2
Lemon - 1
Garlic Cloves - 2
Capers - 40g
Fresh Parsley - 5g
Green Leaves - 40g
Pumpkin Seeds - 20g

Download the Recipe

Serves 3

THE ROAST
Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
BOILING BEANS
Fill a deep pan with 2-3cm of boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process.
BAKE THE TROUT
When the pumpkin has 10-15 minutes remaining, pat the trout dry, season and place onto the baking tray with the pumpkin (or a separate baking tray) skin-side down. Drizzle with oil and place two slices of lemon on top of each fillet. Pop in the hot oven and roast for the remaining time, until cooked through and tender.
PRETTY PICCATA
Return the pan to a medium heat with a drizzle of oil and a generous knob of butter (optional). When hot, add the grated garlic, the chopped capers, and the lemon zest (to taste) and fry for 2-3 minutes, until fragrant, shifting constantly. Add the blanched green beans and coat in the piccata sauce. Sprinkle over ¾ of the chopped parsley, and season to taste. Toss the green leaves through some lemon juice and olive oil to taste.
I NEVER TROUTED THIS DINNER FOR A SECOND
Plate up the golden pumpkin, top with the lemony trout and serve with the piccata green beans and green leaves. Garnish with the remaining parsley and the pumpkin seeds and drizzle over any remaining piccata sauce. Yum!

Pumpkin Chunks - 750g
Green Beans - 240g
Rainbow Trout Fillets - 3
Lemons - 2
Garlic Cloves - 3
Capers - 60g
Fresh Parsley - 8g
Green Leaves - 60g
Pumpkin Seeds - 30g

Download the Recipe

Serves 4

THE ROAST
Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
BOILING BEANS
Fill a deep pan with 2-3cm of boiling water, and add a pinch of salt. Once bubbling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process.
BAKE THE TROUT
When the pumpkin has 10-15 minutes remaining, pat the trout dry, season and place onto the baking tray with the pumpkin (or a separate baking tray) skin-side down. Drizzle with oil and place two slices of lemon on top of each fillet. Pop in the hot oven and roast for the remaining time, until cooked through and tender.
PRETTY PICCATA
Return the pan to a medium heat with a drizzle of oil and a generous knob of butter (optional). When hot, add the grated garlic, the chopped capers, and the lemon zest (to taste) and fry for 2-3 minutes, until fragrant, shifting constantly. Add the blanched green beans and coat in the piccata sauce. Sprinkle over ¾ of the chopped parsley, and season to taste. Toss the green leaves through some lemon juice and olive oil to taste.
I NEVER TROUTED THIS DINNER FOR A SECOND
Plate up the golden pumpkin, top with the lemony trout and serve with the piccata green beans and green leaves. Garnish with the remaining parsley and the pumpkin seeds and drizzle over any remaining piccata sauce. Yum!