The title doesn’t sound that interesting but I was amazed by the taste. The Mediterranean veg was a wow. I will tell you the wow later but I shall first by saying how this recipe came about.
The recipe did not start off so simply. It was meant to be with a romesco sauce, however, I have decided to omit it because you have to blitz up half the veg to do that. WHY would you want to do that when the veg tastes a billion billion more times better than the romesco sauce? Anyway, I have watched many cooking shows in my time and there has always been a fish meal I wanted to try and do. This is fish-en-papperiote, which means fish in paper. I have always fancied stuffing a fish full of lemons and herbs, wrapping it in paper and then cooking it.
Ideally I would have picked a Sea Bass if I had the choice of fish in my local Tesco’s however, the selection of full fish with a cavity was very limited to rainbow trout. This was my first time trying trout and it was a great fish. I stuffed it with lemons, chilli and parsley, which is a good combination. I’m not sure how well the fish was absorbing the flavours and maybe another fish would have been better. I am pretty amazed about the size of the fish section in Tescos. It is half, if not a third of the size of Butter. What mad world we live on when there are more types of butter than Fish!!!
It was really eash to stuff and cook the fish so I would recommend this way of cooking. It is healthy and very moist! Incredibly easy to do!
Now on to the Mediterranean veg. You are probably wondering why this was so amazing. It was the addition of a ingredient which made this veg come alive. This was chilli. Chilli in the form of chilli oils and one chilli to add extra fragrance. The veg was the star of the show and I want more of it. More of it now!!
Prep Time: 10 minutes
Cooking time: 40 minutes
2 rainbow trouts, scaled and gutted
2 lemons, sliced
1 red chilli, deseeded and finely chopped
1 red chilli, scored down 1 side
Handful fresh parsley, roughly chopped
2 red peppers , deseeded and cut into large chunks
1 yellow peppers , deseeded and cut into large chunks
2 large tomatoes , quartered
1 large red onion , cut into wedges
2 large garlic cloves, peeled
Salt and pepper
Preheat the oven to 200 Deg C.
Add the peppers, onion, tomatoes, garlic cloves and scored chilli to a roasting tray.
Pour a good glug of chilli oil over the veg
Cook for 30-45 minutes in the oven
Stuff the trout with the lemons, parsley and the finely chopped chilli.
Wrap in foil
Roast according to the instructions.