Name: Roasted trout with orange almond filling
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 45 gram (1½ ounces) butter; 1 red onion (100g), chopped finely; 1 stalk celery (150g), trimmed, chopped finely; 4 teaspoon grated fresh ginger; 1 cinnamon stick; 1/2 cup (100g) white medium-grain rice; 1 cup (250ml) chicken stock; 1/4 cup (40g) blanched almonds, roasted, chopped finely; 2 teaspoon finely grated orange rind; 3 red capsicums (bell peppers) (600g); 4 whole rainbow trout (1.2kg); 1 orange (240g), peeled, sliced crossways into thin rounds; 90 gram (3 ounces) baby spinach; 1/3 cup loosely packed fresh mint leaves

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.

Serves 4

Cook

1H 15M

Ingredients

45 gram (1½ ounces) butter

1 red onion (100g), chopped finely

1 stalk celery (150g), trimmed, chopped finely

4 teaspoon grated fresh ginger

1 cinnamon stick

1/2 cup (100g) white medium-grain rice

1 cup (250ml) chicken stock

1/4 cup (40g) blanched almonds, roasted, chopped finely

2 teaspoon finely grated orange rind

3 red capsicums (bell peppers) (600g)

4 whole rainbow trout (1.2kg)

1 orange (240g), peeled, sliced crossways into thin rounds

90 gram (3 ounces) baby spinach

1/3 cup loosely packed fresh mint leaves

Method

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.