- 8 medium sized trout fillets
- 2 cubes MAGGI® Chicken Stock with Natural Herbs
- 2 tablespoons lemon juice
- 2 tablespoons sesame oil
- For the guacamole:
- 2 avocados, pitted and peeled
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 2 spring onions, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 jalapeño, chopped
- juice of 1 lime
- pinch of pepper
How to Prepare
- Place the trout fillet on a baking sheet, skin side down, then drizzle with lemon juice, sesame oil and sprinkle the MAGGI Chicken Stock with Natural Herbs on the top.
- Bake for 15 minutes at 180ºC.
- Grate the ginger, chop the spring onions, jalapeño and mint.
- Mix avocado with grated ginger, spring onions, jalapeño, cilantro, mint leaves and black pepper.
- Drizzle with sesame oil and lime juice.
- Serve the trout fillet topped with the guacamole.
- Garnish with mint.