Roasted trout with quinoa and preserved lemon stuffing
35 g, (1 x 80g), flesh and white pith removed, thinly sliced
Fresh flat-leaf parsley
2 tbs, chopped
Skinless ocean trout
1000 g, (Buy 2kg) scaled and cleaned
½ cup(s), leaves
¼ cup(s), chopped
2 tsp, extra virgin
1 x 3 second spray(s)
- Preheat oven to 120°C or 100°C fan-forced. Line a large baking tray with baking paper. Place the quinoa and 11/3 cups cold water in a medium saucepan and bring to the boil. Reduce heat to low, cover and simmer for 12-15 mins or until water has evaporated and grains are tender.
- Transfer quinoa to a large bowl, add the currants, half the preserved lemon, cumin and chopped parsley. Cool.
- Place trout on prepared tray, carefully fill the cavity with the quinoa mixture. Lightly spray trout with olive oil and season with salt and freshly ground black pepper. Cover trout with a layer of baking paper and loosely seal the edges. Bake for 1 hour 10 mins. To test if trout is cooked, pull away the flesh behind the gills, when cooked, the flesh pulls away easily from the bone. Set aside.
- Combine parsley leaves, coriander, dill and remaining preserved lemon, drizzle with the olive oil. Pile herb salad on top of trout. Serve trout at room temperature.