Quick & Easy

Roasted trout with orange almond filling

We normally think to accompany seafood with either lime or lemon for that added citrusy flavour. Here, we've chosen orange, and the results are absolutely spectacular.
roasted trout with orange almond filling
1H 15M



1.Melt butter in a medium saucepan over medium heat; cook onion, celery, ginger and cinnamon, stirring, for 5 minutes or until vegetables soften. Add rice; cook, stirring, 1 minute. Add stock; bring to the boil. Reduce heat; simmer, covered tightly, over low heat for 12 minutes or until water is absorbed. Remove from heat; stand rice, covered, 10 minutes, cool. Discard cinnamon stick; stir in nuts and rind.
2.Meanwhile, preheat oven to 200°C/400°F.
3.Quarter capsicums through stems, leaving stem quarters attached; discard seeds and membranes. Divide capsicum quarters between two oiled baking dishes.
4.Fill fish cavities with rice mixture; place fish on capsicums. Roast, covered, 20 minutes. Uncover; roast a further 10 minutes or until fish are cooked as desired.
5.Meanwhile, place orange, spinach and mint in a small bowl; toss gently to combine.
6.Serve fish on capsicum with orange salad.

This recipe is not suitable to freeze.


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