Trout with fragrant rice pilaf

Recipe from: 14 October 2015
recipe, fish, dinner

Ingredients 14
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 1
    Tbs
    oil
  • 1
    Tbs
    butter
  • 1
    onion, finely chopped
  • 1
    cinnamon stick
  • 1/2
    tsp
    turmeric
  • 1
    tsp
    salt
  • 1
    cup
    Basmati rice, rinsed and soaked
  • 1/2
    cup
    sultanas
  • Sea salt and black pepper
  • 2
    Tbs
    harissa paste
  • 1
    Tbs
    olive oil
  • 500
    g
    filleted rainbow trout
  • Pomegranate rubies, mint and toasted almonds to garnish
  • Greek yoghurt to serve
 

Method

00:10
 
Preheat the oven to 200°C.

Heat the oil and butter in a medium size pot, add the onions and cinnamon stick and cook until golden, add the turmeric and cook for another minute. Stir in the rice and cook for another 2 minutes, add the sultanas.

Add 3 cups water and salt to the rice; place a lid on the pot and cook, over a low heat 15 minutes. Remove and set aside.

In a bowl, mix together the Harissa paste and olive oil, season the fish and spread the mixture onto the fish, bake for 5-7 minutes, remove from oven and set aside.

Remove the rice from the pot, fluff with a fork to separate, stir through mint.

To serve:
divide rice up between 4 serving plates and top with portioned fish, garnish with pomegranate rubies, and almonds and serve with yoghurt.

Text and image:Fairlady


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Read more on: dinner  |  recipe  |  fish
 

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