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Trout Stuffed with Dates

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Serves: 4
4 medium trout
140g / 5 oz chopped dates
50g / 1 3/4 oz cooked rice
1 onion, finely chopped
4 tablespoons chopped coriander leaves
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon, plus extra to serve
50g / 1 3/4 oz roughly chopped blanched almonds
40g / 1 1/2 oz butter, softened

Preheat the oven to 180ºC / 350ºF / Gas 4. Rinse the trout under cold running water and pat them dry with paper towels. Season lightly with salt and freshly ground black pepper.

Combine the dates, cooked rice, half the onion, the coriander, ginger, cinnamon, almonds and half the butter in a bowl. Season well with salt and freshly ground black pepper.

Spoon the stuffing into the fish cavities and place each fish on a well-greased double sheet of foil. Brush the fish with the remaining butter, season with salt and freshly ground black pepper and divide the remaining onion among the four parcels. Wrap the fish neatly and seal the edges of the foil. Place the parcels on a large baking tray and bake for 15-20 minutes, or until cooked to your liking. Serve dusted with ground cinnamon.

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