Ingredients:
  • 1 cup plain yogurt
  • 1 cucumber
  • 2 tablespoon fresh dill
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 4 trout fillets
  • 1 dash lemon pepper

Directions:

Mix well yogurt, shredded cucumber, dill, lemon juice, minced garlic, olive oil, salt and pepper. Set aside.
Preheat oven to 180°C. Sprinkle fillets with lemon pepper, salt and place on a roasting pan. Roast for 10-15 minutes.
Serve with spoon yogurt sauce over fish.

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