Spicy Harissa Baked Rainbow Trout Recipe
Whole roasted fish is a always a treat, but it intimidates many a home cook. This harissa baked rainbow trout is exceptionally easy to make, gently spiced and it will go from your fridge to your table in under 30 minutes!
Servings 2
Calories 471kcal
Ingredients
- 2 Whole Rainbow Trout 750g Gross Weight
- 1 Red Chilli Pepper (Go for something medium hot)
- 3 tablespoon Rose Harissa Paste
- 1 tablespoon Olive Oil
- 1 teaspoon Lime Juice
- ½ teaspoon Sumac
- ¼-½ teaspoon Salt
Instructions
- If your trout has not been "cleaned", remove the innards and trim off the fins. Your fishmonger shouldbe more than happy to do this for you.I have removed the head, but it is fine to leave it on!The timing for this recipe assumes that this has been done for you.
- Trim the stem from the chilli and de-seed it (discard these bits), then chop the flesh as finely as you can. Add it to a small mixing bowl
- Add the olive oil, harissa paste, lime juice, sumac and salt. Add the salt tasting as you go. Mix this well.
- Make 4-5 deep cuts into the flesh of the fish on each side, then massage in the harissa mix. Make sure you get into all of the slits and the cavity of the fish.If you have time, allow the fish to marinate in the fridge for 30 minutes. This is not essential.
- Place the fish on a baking tray and cook in the oven at 220°C or 430°F for 18-20 minutes.
- I like to season with flaky sea salt, a pinch of sumac and fresh coriander to serve.
Nutrition
Serving: 1 | Calories: 471kcal | Carbohydrates: 7g | Protein: 66g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 188mg | Sodium: 693mg | Potassium: 1688mg | Fiber: 1g | Sugar: 4g | Vitamin A: 566IU | Vitamin C: 44mg | Calcium: 221mg | Iron: 3mg
