We had such a beautiful sunny Sunday in Yorkshire the other week that we were inspired to create a delicious alfresco summer pasta bake using our tender Wansford Trout! Inspired by the recent #fetapasta trend that has been taking over social media platforms recently, we also played with the idea of melted tomato and cheese to make a creamy savoury dish full of goodness! We hope you love this recipe as much as we do!
Wansford Trout (oven baked & flaked)
Balsamic Vinegar Parmigiano-Reggiano Almond Flakes Oregano Avocado Oil
Salt & Pepper
Bake the Wansford Trout for 8 minutes with avocado oil and salt & pepper seasoning!
In the meantime chop your red onions, chestnut mushrooms and tomatoes up and add to an oven dish before drizzling with avocado oil. Cook for 10 minutes and then add the bruschetta vatican and balsamic vinegar, season with salt & pepper and return to the oven to cook for a further 10 minutes. Finally, before removing from the oven add a desired amount of goats cheese in the middle of the dish and allow it to cook and melt for a further 2-3 minutes. We love to add some oregano at this point too!
Remove from the oven and stir all together. Add your flaked trout and pasta to finish and serve in the sunshine! Voila!
If you enjoyed this recipe as much as we do don't forget to tag us @wansfordtrout for a chance to be featured on our page! If you have a Wansford Trout recipe idea feel free to let us know!