My sister-in-law is one of those great cooks who has magic in her hands. Everything she makes – whether it’s a sandwich or a more complex dish, is delicious. I stopped in last week and she had made the most yummy and healthy dinner with trout. Fish is something I know I should be eating more of; the problem is that I don’t know many good recipes and am tired of the same old teriyaki number I’ve been doing for ages.
Yesterday, I replicated the trout dish for my own family and thought I’d share with you the results – it turned out quite well and took only half an hour to prepare:
Lemon Curry Trout with Wild rice and Roasted Asparagus
Trout dish: 2 large filets of trout, juice from 1/2 a lemon, 1 tbsp. olive oil, curry power, salt pepper, 1 onion, 3 diced roma tomatoes, 1/2 can of tomato paste, 1/2 cup water, handful chopped coriander
Wild Rice: 2 packets of Uncle Ben’s packet of wild rice – see picture
Asparagus: 1 tbsp. olive oil, cluster fresh asparagus, salt and pepper
Trout: Wash trout filets, dry with paper towel. Cut into 3-inch pieces and squeeze lemon juice onto pieces. Season liberally with salt, pepper and curry powder and let marinade for 10 minutes. Heat oil in pan and add onion. Saute till soft. Add trout filets, skin side up. Sear the fish and then remove (takes about 1-2 minutes). Add diced tomatoes, tomato paste, 1/2 cup water and mix with onions till bubbly. Add fish back to mixture and let simmer on medium heat. Turn off heat and sprinkly fresh coriander all over the pan.
Heat oven to 400. Wash and chop ends off asparagus, arrange on baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 15 minutes
Serve together and enjoy!