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Heat the grill to high. Lay the fillets, skin side down, on an oiled baking tray. Mix together the breadcrumbs, half the olive oil, parsley, lemon zest and juice, and half the pine nuts.

Scatter the mixture in a thin layer over the fillets, drizzle with the remaining oil and place under the grill for 5 mins. Sprinkle over the remaining pine nuts, then serve with the lemon wedges and a potato salad..

Recipe from Good Food magazine


4 trout fillets

50g gluten free breadcrumbs

2 tbsp olive oil

1 small bunch parsley, chopped

zest and juice of 1 lemon, plus lemon wedges to serve

25g pine nuts, toasted and half roughly chopped

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