Trout with Fresh Spring Onion Greens and Parsley Stuffing
Trout with Fresh Spring Onion Greens and Parsley Stuffing
Mamta Gupta
This is a simple but delicious way to cook a whole Trout. Other types of fish, like a sea bass, can also be cooked using this recipe too.
Serves 4
Ingredients
2 medium trout fish, cleaned and gutted and fins removed (you can ask your fishmonger to do this for you)
Greens from 3-4 spring onions, thinly sliced
A good handful of fresh parsley leaves, finely chopped
Salt to taste
Juice of 1/2 lemon
Freshly ground pepper to taste .
1 tablespoon olive oil.
2 lemons, thinly sliced
A little more olive oil to drizzle over the stuffed fish
2 squares of aluminium foil in double layer, large enough to warp each fish fully.
Instructions
To make the stuffing, place chopped onion greens and parsley in a bowl, add salt, pepper and 1 tablespoon of olive oil.
Mix.
Place each fish on one square of aluminium foil.
Fill half the stuffing into the cavity of each fish. Close.
Spread slices of lemon along each fish's length.
Wrap the foil over and around the fish. Keep in fridge until ready to cook.
Cook in a preheated oven 220 ยบ C for 15-20 minutes. You can BBQ it too, for 8-10 minutes on each side. Open a little, and check at the fattest point of the fish that the meat is cooked through and comes off the bones easily.
Serve with salad or any other vegetables of choice or new potatoes or a rice pilaf/pulao.
