Trout rotinis
12
10
4
No
Ingredients
- 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)
Preparation
Side-by-side mode- 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.
