Baked Trout with Almonds and Lime Recipe

Ingredients :

Serves 4

• 2 fresh pasilla chilies

• 4 rainbow trout, cleaned

• 4 garlic cloves

• 10ml / 2 tsp dried oregano

• juice of 2 limes

• 50g / 2oz / ½ cup slivered almonds

• salt and freshly ground black pepper

Method :

1. Roast the chilies in a dry frying pan or griddle until the skins are blistered, being careful not to let the flesh burn. Put them in a strong polythene bag and tie to keep the steam in. Set aside for 20 minutes.

2. Meanwhile, rub a little salt into the cavities in the trout, to ensure that they are completely clean, then rinse them under cold running water. Drain and pat dry with kitchen paper.

3. Remove the roast chilies from the plastic bag and peel off the skins. Cut off the stems, then slit the chilies and scrape out the seeds. Chop the flesh roughly and put it in a mortar. Crush with a pestle until the mixture forms a paste.

4. Place the chili paste in a shallow dish that will hold all the trout in a single layer. Slice the garlic lengthwise and add to the dish.

5. Add the oregano and 10ml / 2 tsp salt, then stir in the lime juice and pepper to taste. Add the trout, turning to coat them in the mixture. Cover the dish and then set them aside for at least 30 minutes, turning the trout again halfway through.

6. Preheat the oven to 200°C/400°F/Gas 6. Have read four pieces of foil, each one large enough to wrap a trout. Top each sheet with greaseproof (waxed) paper of the same size.

7. Place one of the trout on one of the pieces of paper, moisten with the marinade, then sprinkle about a quarter of the almonds on top. Bring up the sides of the paper and fold over to seal in the fish, then fold the foil over to make a neat parcel. Make three more parcels in the same way, then place them side by side in a large roasting tin (pan).

8. Transfer the parcels to the oven and bake for 25 minutes. Put each parcel on a serving plate, or open them in the kitchen and serve unwrapped.

Nutritional Facts :

Per portion :

Energy  243kcals/1021kJ

Protein   37g

Fat, total   10.4g

   saturated fat   1.9g

Carbohydrate   0.4g

   of which sugars   0.3g

Fiber   0.5g