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Thai-Style Baked Whole Trout




Source of Recipe


Sainsbury's


List of Ingredients




2 ready-to-eat whole rainbow trout
1 piece fresh lemon grass
1 red chilli, deseeded and finely chopped
20g pack fresh coriander leaves, chopped
½ lime, juice only
150g Thai fragrant rice
salt and freshly ground black pepper


Recipe



1. Preheat the oven to 190°C, 375°F, gas mark 5.

2. Take two large squares of foil and cover with squares of parchment paper of the same size. Place a trout in the centre of each. Remove the outer layer from the lemon grass and discard. Very finely chop the inner part and mix with the chilli, most of the coriander and season to taste. Divide the mixture between the two trout cavities, squeeze over the lime and enclose the foil around the trout to form two sealed parcels.

3. Place on a baking tray in the oven for 20 minutes, until cooked. Meanwhile cook the Thai fragrant rice following pack instructions. When cooked, stir the remaining coriander through and serve with the trout.