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Baked Eggplant and Trout Fillets with Basil Sauce https://www.metro.ca/userfiles/image/recipes/filet-truite-aubergine-basilic-5676.jpg PT15M PT20M PT35M
Preheat oven to 300°F (150°C).Combine sauce ingredients and whisk in olive oil.Cover bottom of a baking dish with sauce, then sliced eggplant, and finally fish skin-side up.Bake approximately 20 minutes, depending on thickness of fillets. Skin should peel off easily.Using tongs, remove skin from fillets.Using a spatula, lift out eggplant and fish, turning them over onto plates.Spoon basil sauce over top.Garnish with lemon zest.
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1/2 lb (225 g) trout fillets 8 of eggplant, about 1/2 in. (1 cm) thick 1 lemon, grated zest only
Baked Eggplant and Trout Fillets with Basil Sauce

Baked Eggplant and Trout Fillets with Basil Sauce

Rate this recipe
8 Votes
  • Gluten-free
  • Lactose-free
4
portions
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

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Ingredients

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  • 1/2 lb
    (225 g)
    trout fillets
    You might like:

    Flyer Deal  (1)
    FRESH ONTARIO RAINBOW TROUT FILLETS OR ROASTS

    FRESH ONTARIO RAINBOW TROUT FILLETS OR ROASTS

    $9.99 /lb

    2.21/100 g


  • 8
    of eggplant, about 1/2 in. (1 cm) thick
  • 1
    lemon, grated zest only
    You might like:

    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • sauce:

  • 1/4 cup
    (60 mL)
    chopped fresh basil
  • 1/2 tsp.
    (125 mL)
    curry powder

  • Salt and freshly ground pepper to taste
  • 2
    green onions, chopped
  • 3 Tbsp.
    (45 mL)
    freshly squeezed lemon juice
  • 2/3 cup
    (170 mL)
    extra virgin olive oil
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Preparation

Preheat oven to 300°F (150°C).

Combine sauce ingredients and whisk in olive oil.

Cover bottom of a baking dish with sauce, then sliced eggplant, and finally fish skin-side up.

Bake approximately 20 minutes, depending on thickness of fillets. Skin should peel off easily.

Using tongs, remove skin from fillets.

Using a spatula, lift out eggplant and fish, turning them over onto plates.

Spoon basil sauce over top.

Garnish with lemon zest.

Source : Metro

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Lactose-free recipes

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