Rainbow Trout with Rustic Herb Sauce

  • 2 Riverence Rainbow Trout fillets
  • 1 cup flat leaf parsley, roughly chopped
  • 1 cup mint, roughly chopped
  • 1/2 cup basil, roughly chopped
  • 3 anchovies, finely chopped (optional)
  • 1 clove garlic, crushed
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers, rinsed and crushed
  • 4 red potatoes, sliced (14 oz.)
  • Olive oil, for brushing
  1. Preheat grill pan to medium-high.
  2. Combine the parsley, mint, basil, garlic, oil, mustard, anchovies and capers.
  3. Brush the potato slices with oil and cook for 5 minutes each side or until golden and cooked through.
  4. Brush the fish with oil and cook for 2-3 minutes each side or until cooked to your liking.
  5. Serve the Trout with the potatoes and herb sauce.

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