Quick & Easy

Crisp-skinned ocean trout with bavette

crisp-skinned ocean trout with bavette



1.Cook pasta in large saucepan of boiling, salted water, uncovered, until just tender. Drain.
2.Meanwhile, in a large non-stick frying pan, heat oil over medium heat; shallow-fry sage, capers and onion, separately, for about 2 minutes, or until crisp. Set aside.
3.On a heated, oiled grill plate (or grill or barbecue), cook fish, skin-side up, for about 5 minutes each side, or until crisp both sides and cooked as desired.
4.Meanwhile, place pasta in a large bowl with juice, sauce, garlic and half of the sage, half of the capers and half of the onion; toss gently to combine.
5.Divide pasta mixture among serving plates; top with fish, sprinkle with remaining sage, capers and onion.

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