One of the shortest recipes I’ve ever written. White crabmeat isn’t cheap but the ease of this dish means that it’s made fairly often in my house, especially in the summer. You can be making the crab cream as guests arrive and 15 minutes later you can eat.
½ green chilli, halved, deseeded and finely sliced
1 tbsp lime juice
1 tsp finely grated lime zest
2 tbsp coriander, finely chopped
1 tbsp chives, finely chopped
250g white crabmeat
For the fish
40g melted butter
4 trout fillets, each weighing about 120g
Wedges of lime and sprigs of coriander, for serving
Mix all the ingredients for the creamy crab together. Taste for seasoning. The flavours will become stronger so it’s good to make this in advance, but take it out of the fridge before you want to serve it. It’s not good fridge-cold.
Preheat the oven to 200C/190C fan/gas mark 6.
Line a roasting tin – big enough to hold the trout – with greaseproof paper and brush it with the melted butter. Add the fillets and brush them with more of the butter. Season. Bake for 8 minutes.
Serve the fish with a spoonful of crab and a sprig of coriander on each one, plus a wedge of lime.