Spiced trout with Middle Eastern rice
Looking for an easy and healthy fish recipe? These fresh trout fillets coated with exotic spices and served with Middle Eastern style rice are just the thing. Save time by preparing the trout and rice about two hours ahead. The rice can be reheated in the microwave. Just add the fruit and nuts at the last minute and make sure it’s piping hot before serving.
Preparation time: 5 minutes
Cooking time: 25 minutes
Serves 4
1tsp each ground coriander, paprika and cumin
4 x 150g (5oz) thick trout fillets like Loch Etive, skin on
200g (7oz) long-grain rice
400ml (14fl oz) vegetable stock
pinch saffron
85g (3½oz) dried cranberries
50g (2oz) flaked almonds, toasted
1tbsp olive oil
fresh mint sprigs, to garnish
1 Mix together the coriander, paprika and cumin and coat the flesh of the trout fillets. Cover and chill until required.
2 Put the rice, stock, saffron and a little salt and freshly ground black pepper into a small saucepan. Bring to the boil, then simmer and cover until the liquid has evaporated and the rice is cooked and fluffy. Stir in the cranberries and almonds. Keep warm.
3 In a non-stick pan, heat the oil and fry the trout for about 3 to 4 minutes on both sides. Serve with the rice and sprigs of fresh mint.
Per serving: 520cals, 14g fat, 2g saturated fat, 56g carbohydrate
