Baked Trout With Chickpea Pilaf - cooking recipe

Ingredients
    1/3 cup olive oil
    1 None red onion, peeled, cut into thin rings
    7 oz basmati rice
    1 tsp ground cumin
    1 tsp ground coriander
    2 cups vegetable stock
    1 (15 oz) can chickpeas, drained, rinsed
    1 tbsp finely sliced preserved lemon
    2 1/4 lb whole fillet trout, skin removed, deboned
    -1 None Salad
    1/3 cup fresh parsley leaves
    1/3 cup fresh mint leaves
    1 cup fresh cilantro leaves
    2 tbsp lemon juice
Preparation
    Preheat oven to 350\u00b0F.
    Heat oil in a large Dutch oven over medium heat. Saute onion 1-2 mins, stirring, until lightly golden brown. Add rice and spices. Cook for 2-3 mins, until fragrant. Season to taste. Stir in stock, chickpeas and preserved lemon. Cover and transfer to oven to bake for 20-25 mins, until rice is almost tender.
    Uncover rice and place trout on top. Season to taste. Return to oven to bake for 12-15 mins, until trout is just cooked through.
    Meanwhile, to make the salad, toss all ingredients together in a serving bowl and season to taste. To serve, sprinkle salad over trout in Dutch oven.

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