members recipes

A few weeks ago, I cooked baked trout for the first time. Proud as punch, I decided to take a picture to send to my Portuguese family. It was delicious, the wine, the paprika and the vegetables gave it that authentic Portuguese flavour. So here it is, to spice up your plain trout and to give you the obligatory five a day. Oh, and did I say it\'s low in fat??

Ingredients
2 tbsp extra virgin olive oil

900g/2lb thick trout fillet, skin on, cut into 4 pieces

1 large onion, cut into quarters and sliced finely

1 crushed garlic

4 plum tomatoes, skinned, seeded and chopped

2 tbsp of tinned chopped tomatoes

1 red pepper

1 green pepper

290ml/½ pint fish stock

120ml/4fl oz white wine

2 tbsp chopped fresh parsley

1 bay leaf

!/4 tsp Sweet paprika

salt and freshly ground black pepper

parsley sprigs, to garnish

Method
Fry the trout, skin-side down in Olive oil, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.

Add the onion to the dish and fry gently for 5 minutes, until softened.

Add the garlic

Add the plum tomatoes and chopped tomatoes, green and red peppers, stock and white wine.

Add the bay leaf and the sweet paprika

Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.

Preheat the oven to 200C/400F/Gas 6.

Place the trout skin-side up on top of the onion, peepers and tomato mixture, transfer the the dish to the oven and bake for10-12 minutes - less if the pieces of trout are thin.

Stir in the parsley, season with salt and pepper and cook for 30 seconds more.

Spoon the sauce on to four warm plates, put the trout on top and garnish with parsley sprigs and crushed almonds if you have any-I did, at the time, and it adds extra crunchiness.

Serve with new potatoes and some lime or lemon wedges.