Baked salmon trout with Jardin’s spices

Ingredients

• 1 Fillet of salmon trout or salmon
• 1 tbsp. Lime Balsamic Vinegar
• 3 tbsp. Meyer Lemon infused olive oil
• 1 tsp. Lemon & Herb Spices
• 1 tsp. Fish Crust Mix
• 1 tbsp. Sea-Buckthorn Jelly
• 1 Lemon (half cut into thin slices)
• 1 Onion, thinly sliced
• Coriander, basil and thyme, finely chopped.
• Salt and pepper to taste.

Preparation

• Place your fish fillet on a baking sheet lined with aluminum foil.
• In a bowl, combine the olive oil, balsamic vinegar, spices and sea-buckthorn jelly.
• Spread the mixture evenly over the fish and squeeze half a lemon over it.
• Arrange the herbs evenly and make four cuts in the fish. Place the onion and lemon rings on the fish.
• Wrap your fish in aluminum foil and place in a 350° F convection oven for 25 minutes.

Suggestion

Personally, I like it with white wine from Magog’s Chemin de la rivière vineyard.

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