Made with love and a beautiful balance of flavour, the cook believes that magic happens when you combine the powerful, rich taste of trout with a nice doughy pappardelle pasta. She uses exclusively local produce to make this classic dish.
Ingredients: Serves 6
- 6 Lesotho trout fillets
- 1 pack pappardelle (this is my favourite kind of pasta, but spaghetti works just fine)
- 1 cup mixed cherry tomatoes, washed and halved
- 3 garlic cloves, peeled and sliced
1/4 cup extra virgin olive oil
- 1 tbsp Spanish smoked paprika
- 1 small bunch fresh dill, finely chopped
- 1 tbsp dried oregano
- 1 tbsp honey
- Salt to taste
- Cook the pasta according to packet instructions.
- Heat a non-stick pan and add enough of the olive oil to coat the pan’s surface.
- On a high heat, sear the trout fillets skin side down first for about two minutes or until the skin is crisp. Then carefully flip over and fry the other side for a further 3 minutes.
- Toss the tomatoes in and turn the heat down a notch as the tomato skins begin to blister.
- Add the garlic, smoked paprika, half the dill and oregano, honey and the rest of the olive oil.
- Allow to bubble a bit and let the tomatoes turn a bit saucy.
- Tumble this through the cooked pasta and top with the rest of the chopped dill.
- Serve warm and enjoy!