Baked Trout with Root Vegetables

Ingredients

• 30 g mixed nut kernels (e.g., hazelnut and walnut kernels)
• 30 g almond kernels
• 4 trout fillets (ready-to-cook, 300–350 g each)
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 4 Garlic cloves
• 1 bunch parsley (20 g)
• 3 tbsp olive oil
• 5 carrots (500 g)
• 2 parsley roots
• 1 red bell pepper half
• 1 Shallot
• 30 g dried apricots
• 50 g Raisins
• 2 tsp harissa powder
• 2 tsp ras el-hanout
• 2 Bay leaves
• 250 ml vegetable broth
• 0.5 Organic lemon
• 100 g pomegranate seeds

Instructions

1. 1.

   Roast nuts and almonds in a hot pan without fat over medium heat for 3 minutes, then set aside. Clean trout, pat dry, rub with lemon juice, season inside and out with salt and pepper. Peel garlic, slice thinly. Wash parsley, dry, chop. Place garlic and half the parsley into the fish cavities. Line a baking sheet with parchment paper, place fish on it, brush with 1 tbsp olive oil. Bake in preheated oven at 200 °C (180 °C fan) for 20 minutes, turning halfway.

2. 2.

   Meanwhile peel, wash, and cut carrots and parsley roots into fine strips; blanch in boiling salted water for 5–6 minutes, then shock in ice water and drain. Halve the bell pepper, deseed, wash, and dice. Peel shallot and finely cube it.

3. 3.

   Heat remaining olive oil in a pan. Sauté shallot and pepper cubes for 3 minutes over medium heat. Add carrots and parsley roots, cook for another 3 minutes. Dice apricots, add raisins and nuts, stir in. Season with salt, pepper, harissa, ras el-hanout, and bay leaves. Pour in broth, cover, and simmer gently for about 5 minutes.

4. 4.

   While the sauce simmers, peel half a lemon and slice thinly. Place half of the vegetable mixture on plates. Arrange trout on top, spoon remaining vegetables over it. Sprinkle with pomegranate seeds and leftover parsley, garnish with lemon slices.