Mini-post: Trout and Crab bake

This is just  a mini-post, so I'm afraid you'll have to invent your own album choice and props for this one. Next time I cook it I will add some photos; there will definitely be a next time because this dish was delicious.

TROUT & CRAB BAKE with SAMPHIRE and NEW POTATOS
10 min prep + 25 min cooking. (Easy as Easy pie peasy!)

Trout fillets have become increasingly affordable, and they freeze really well. Last night I got our pack of 2 fillets out of the freezer (it had been part of a 2 packs for £4 M&S deal, which they often have.) I had a reduced dressed whole crab from Waitrose for £2.49. As long as you eat it on the very same day, buying reduced fish from the counter is a great way of being frugal.

NOTE ON THE CRAB MEAT: It is the brown meat that is most crucial for flavour so prioritise the purchase of this (It's also the much cheaper meat of the crab) You can always buy the white meat in a tin quite cheaply. Crab pate, which can be found in the refridgeration aisle of most supermarkets would be a good substitute for the brown meat.

YOU WILL NEED:
2x trout fillets
Crab meat, (see notes above)
1/4 fresh red chilli
1 slice of bread
a small bunch of soft herbs (avoid thyme or rosemary)

METHOD:

1. Blitz together the bread, herbs and chilli in a blender to make course breadcrumb mix
2. Using a pastry brush, brush olive oil over the bottom of a metal roasting dish or oven proof dish. 
3. Place the trout fillets in (check for bones)
4. Spoon the crab mixture on top of the trout fillets. 
5. Sprinkle the fish / crab with the breadcrumbs and drizzle over some olive oil. 
6. place into a pre-heated 180c oven for about 25 minutes until the breadcrumbs have gone golden. 

SERVE WITH: 

Samphire which can now be brought in packets from the supermarket, usually on the fish counter. Boil or sauté in butter for a tiny amount of time, a couple of minutes. Treat it like really skinny asparagus. 

+

New potatoes. Boiled and slathered in butter.