Trout Fillet with Pine Nuts and Tarragon Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 4 trout fillets, skinless (about 600 g)
• Lemon juice, to taste
• Salt and pepper, to taste
• 15 ml (1 tbsp) light olive oil
• 15 ml (1 tbsp) maple syrup
• 2.5 ml (1/2 tsp) Dijon mustard
• 30 ml (2 tbsp) fresh tarragon, thinly sliced
• 22.5 ml (1 1/2 tbsp) pine nuts, dry-roasted

PREPARATION

1. Preheat the oven to 230 °F (110 °C).
2. Place trout fillets on a baking sheet lined with parchment paper.
3. Drizzle with lemon juice, salt and pepper, to taste.
4. In a small bowl, combine oil, maple syrup and Dijon mustard.
5. Spread this mixture over the fillets.  Add tarragon and pine nuts.
6. Bake on the centre rack for 25 to 30 minutes, or until the flesh separates with a fork. The cooking time will vary depending on the thickness of the fillets.