Trout rotinis

Author: Les Cultures de chez nous
Portions 4
Freezing No


  • 1 trout filet of 340 g (¾ pound)
  • 350 g of rotinis
  • 20 snow peas
  • 1 yellow pepper
  • 10 asparagus
  • 45 ml (3 tablespoons) of olive oil
  • 2 chopped garlic cloves (optional)
  • 15 ml (1 tablespoon) of chopped basil (optional)
  • 15 ml (1 tablespoon) of chopped parsley (optional)
LeeksFind our bag in yourlocal grocery store

This week's specials


  • If desired, mix garlic with basil and parsley. Add trout and marinate for 15 minutes to 24 hours. This step is optional.
  • In a casserole of boiling salted water, cook pastas al dente. Drain.
  • In a pan, heat 15 ml (1 tablespoon) of oil at medium heat. Cook trout for 3 to 4 minutes over each sides.
  • Slice vegetables into pieces. In another casserole, heat emaining oil at medium heat. Cook vegetables for 3 to 4 minutes while being careful to keep it crispy.
  • Add pastas and trout into the casserole which contains vegetables. Heat for 1 to 2 minutes. Salt and pepper.

Chef's notes