Seafood Cookery

by ELY BONNER

 

BAKED STUFFED RAINBOW TROUT


Rainbow trout is a prized game and tasty fish. There are several species and often times hard to classify due the variation in colours and habits. Another factor in the confusion is the practise of hybridization as usually trouts are raised in hatcheries and later transferred to fish farms where they grow to maturity. A common specie is the rainbow trout. It is a brightly coloured fish with dark spots and a reddish stripe lengthwise along its sides. It is a fresh water fish with soft, white to pink flesh, It can be baked, barbecued, grill, pan-fry or poach. My favourite way of cooking is to bake it with stuffing of chopped onion and tomatoes.


Ingredients:
1 medium size rainbow
trout, gutted and cleaned
1 medium size onion, chopped
2-3 ripe tomatoes, chopped
1 tablespoon olive oil. Salt and pepper to taste

 

Procedure:
1. Preheat oven to 180 degrees centigrade.
2. Line a shallow baking pan with sufficient aluminium foil to wrap the fish around. Place the fish in the centre and sprinkle with 1 teaspoon of salt and a dash of ground pepper.
3. Heat oil in a small pot  exand add chopped onion and tomatoes; season to taste.

4. Stir for 1 to 2 minutes (no longer).
5. Stuffed the fish with the hot onion and tomato mixture.
6. Wrap the fish with the foil and fold the edges tightly.
7. Bake for 30 minutes.
Test if it’s done by inserting a fork to the flesh. If it flakes the fish is cooked.

 

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