Baked Trout With Chickpea Pilaf - cooking recipe
Ingredients
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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
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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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