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
Totally Tasty Trout Piccata
with a creamy lemon sauce & golden pumpkin chunks
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
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)
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
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
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
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 - 1kg
Green Beans - 320g
Rainbow Trout Fillets - 4
Lemons - 2
Garlic Cloves - 4
Capers - 80g
Fresh Parsley - 10g
Green Leaves - 80g
Pumpkin Seeds - 40g
Woolies Products in this dish
