Crusted Ocean Trout & Pasta Salad
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Author: Michael Verhoef Status: published license cc-by-nc-nd tags: Food, Pasta, Dinner, Tomato, 2008, Salad, Asparagus, Fish, Trout, Marinated Tomato, Wildings,
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Share on TwitterCrusted Ocean Trout
Plan was for it to be baked but the oven got weird (so it ended up being pan fried) - the trout is coated in wildings (www.wildings.com.au) spanish style herbs.
Served with a marinated tomato and asparagus pasta salad
200g dried pasta shapes (such as gnocchi or shells)
250g grape tomatoes, quartered lengthways
3 spring onions, finely chopped
1 tbs rice bran oil (See note) or sunflower oil
1 tbs white wine vinegar
2 bunches thin asparagus, woody ends trimmed
Method
Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
Meanwhile, combine the tomatoes, spring onion, oil and vinegar in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.
Notes & tips
Available from selected supermarkets.
