Baked Trout
Roasted trout served with a spicy avocado corn salad. A powerful duo: the protein of the trout and vitamins A, C, D & E from vegetables and fruit.
Ingredients
- 150 g corn (canned; drained weight)
- 100 g ripe tomatoes (2 ripe tomatoes)
- 200 g ripe avocado (1 ripe avocado)
- 2 Spring Onions
- 6 stems coriander
- 1 small red chili pepper
- 1 small lime
- Salt
- Pepper
- 2 tbsp olive oil
- 700 g trout (ready to cook, 2 trout)
Instructions
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1.
Drain the corn. Wash the tomatoes, quarter them, remove seeds and roughly chop. Combine both in a bowl.
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2.
Halve the avocado and remove the pit.
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3.
Separate the flesh from the skin, cut into 2 cm cubes and add to the bowl.
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4.
Wash the spring onions, trim and slice the white parts into fine rings. Shake dry coriander and set aside 2 stems; chop the rest. Wash the chili, halve lengthwise, deseed and finely chop. Add chopped coriander to the bowl.
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5.
Squeeze the lime and mix half of the juice with salt, pepper and olive oil. Combine with salad ingredients and set aside.
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6.
Wash and pat dry the trout. Season with remaining lime juice, salt and pepper and place on a greased baking sheet. Insert one coriander stem into each cavity. Bake in preheated oven at 200 °C (180 °C fan, gas level 3) on the middle rack for 20 minutes. Remove from tray and serve with salad.
