Trout is a delicious fish to prepare in one piece. In this recipe the fish gets a special Middle Eastern taste by adding dates, almonds, cinnamon and cumin. A warm dish that goes well with soft couscous.
In the video right here the Fish Tales team is travelling to the North of Greece, to Preveza, to meet with trout farmer Christos. The story he told us about his ASC-certified (Aquaculture Stewardship Council) farm called Eurotrout gave us a great insight in the world of sustainable fish farming.
Fish Tales loves wild seafood and visiting fishing communities all around the world. But we should take in consideration that the world population is growing and that there’s a huge need for more sustainable seafood. Farming seafood can be one of the solutions to feed the planet.
So come aboard, find out more about this wonderful, sustainable farm in Greece and then let’s get cooking with this beautiful fish!
Preheat the oven to 180°C
Melt 100 grams of butter in a saucepan over low heat. Turn off the heat when the butter is melted. Mix with a whisk the sugar and ginger through the melted butter until the sugar is dissolved.
Place 4 sheets of aluminum foil on the work surface and 4 sheets of baking paper on top. Place the trout on the baking paper and sprinkle on the inside and outside with salt and pepper.
Pick the petals from the coriander plant. Divide them with the halved dates, the almond shavings, cumin powder, the cinnamon sticks and salt to taste over the belly of the fish. Keep some almond shavings and coriander behind to garnish.
Brush the trout on both sides with the butter mixture. Fold the baking paper and aluminum foil around the trout and put the packages on a baking tray.
Put the trout in the oven and bake for 15-18 minutes.
In the meantime, prepare the couscous according to the method of preparation on the package.
Place the raisins in a bowl of lukewarm water for 5 minutes to soften them. Now mix with the pine nuts and mint through the couscous.
Remove the trout from the oven. Garnish them with the rest of the coriander and the almond shavings. Serve the couscous.
- 4 tsp sugar
- 2 tbsp ginger, grated
- 4 whole trouts, cleaned
- 1 plant of coriander
- 12 fresh dates, halved and pit removed
- 40 g almond shavings
- 4 tsp cumin powder
- 4 cinnamon sticks
- 300 g couscous
- 50 g raisins
- 25 g pine nuts, roasted
- leaves of 2 sprigs of mint, finely chopped