Campsite Ocean Trout & Rice Pilaf Loaded with Lemon & Fresh Herbs

This is a bit of a free-for-all. This combination of ingredients is pretty fail-safe and all together tastes amazing. Tilda Fragrant Jasmine Rice is an easy addition to any camping pack. This is also great in a fry pan on a regular stove — maybe just halve the ingredients if you are not cooking up for a crowd.

Serves: 8

Ingredients:

• 150g Organic Milk Co Unsalted Butter
• Dash Bertolli Extra Virgin Olive Oil
• 1–2 onions, sliced
• 5 cloves garlic, smashed
• 2 packets Tilda Fragrant Jasmine Rice
• 4–6 fresh bay leaves
• Large bunch parsley
• Large bunch dill
• 2 tbsp capers
• ½ preserved lemon, flesh discarded, washed & skin chopped
• 1 lemon, quartered
• Salt & freshly ground pepper
• 50–60cm side ocean trout, skin scored

Method:

1. Add the Organic Milk Co Unsalted Butter and Bertolli Extra Virgin Olive Oil in a hot pan until they begin to foam. Add in the onions and cook until they start to soften, then add the garlic.
2. Once the garlic is fragrant, add in the Tilda Fragrant Jasmine Rice and stir for 1 min.
3. Toss in the herbs, capers and preserved lemon and season with salt and pepper.
4. Lay the ocean trout over the rice, skin side down. Cook for a few mins until the flesh begins to turn opaque then flip and repeat to cook the other side.
5. Season with a squeeze of fresh lemon juice and toss in some extra more herbs and any other fresh greens that are lying around.
6. Toss in some extra butter if needed and then call in the crowd and serve with fresh lemon wedges. Let’s have a party!