Baked Trout with Rice, Tomatoes and Nuts

Name: Baked Trout with Rice, Tomatoes and Nuts
Yield: Serves four
Cuisine: Spanish
Ingredients: 175 g/6 oz/1½ cups cooked white long grain rice; 4 tomatoes, peeled and very finely chopped; 4 sun-dried tomatoes in oil, drained and chopped; 4 sun-dried tomatoes in oil, drained and chopped; 75 g/3 oz/¾ cup mixed unsalted almonds, pine nuts or hazelnuts; 25 ml/1½ tbsp olive oil, plus extra for drizzling; 1 small onion, finely chopped; 10 ml/2 tsp grated fresh root ginger; 2 fresh trout, about 500g/1¼ lb each; 75 g/3 oz/¾ cup mixed unsalted almonds, pine nuts or hazelnuts; 75 g/3 oz/¾ cup mixed unsalted almonds, pine nuts or hazelnuts; dressed green salad leaves, to serve; salt and ground black pepper; salt and ground black pepper; 2 fresh tarragon sprigs; 30 ml/2 tbsp chopped fresh tarragon

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Trout is very popular in Spain, particularly in the North, where it is fished in many rivers. Here is a Modern recipe for Trucha Rellena, baked in foil with a rice stuffing in which sun-dried tomatoes have been used in place of the more traditional chillies.

Ingredients

2 fresh trout, about 500g/1¼ lb each
75 g/

Europe
Spain
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas 5. If the trout is unfilleted, use a sharp knife to fillet it. Remove any tiny bones remaining in the cavity using a pair of tweezers.

Ingredients

Method

Photos