Rainbow Trout Baked in Vine Leaves
Vine leaves are available from good delicatessens or the delicatessen counter in large supermarkets. They come in large packs, so divide them into smaller packages and freeze them.
Photo: Reader's Digest Brain Power Cookbook
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- Rainbow Trout
- 4 rainbow trout 400g each, cleaned and scaled
- 2 lemons thinly sliced
- 1 onion sliced
- 2 tbsp parsley roughly chopped
- 16 vine leaves
- 1 tbsp olive oil
- 10 oz red cherry tomatoes on the vine
- to serve lemon wedges
- Raising Couscous
- 1/2 cup couscous
- 1 tbsp raisins roughly chopped
- 1/2 tsp ground allspice
- 2/3 cup chicken stock
- 2 tbsp pine nuts toasted
- 2 tbsp parsley chopped
- 2 tbsp fresh dill chopped
- Preheat the oven to 200 C (400 F). Line a large baking tray with parchment paper.
- Pat the inside cavity and skin of the fish dry with paper towel. Place a few slices of the lemon with the onion and parsley inside the cavity of each fish. Arrange the rest of the lemon slices over the top of the fish.
- Wrap the fish in the vine leaves, enclosing the lemon slices, and drizzle with the olive oil. Arrange the fish and tomatoes on the prepared tray.
- Bake the fish for 25 to 30 minutes, depending on the size, until the fish is tender and comes away easily from the bone when tested with a flat-bladed knife.
- Meanwhile, prepare the couscous. Put the couscous, raisins and allspice in a heatproof bowl, add the boiling stock and leave to stand for 5 minutes, until all the liquid has been absorbed. Fluff up the couscous with a fork to separate the grains. Add the pine nuts, parsley and dill, and mix to combine.
- Serve the fish with the couscous and lemon wedges.
Each serving provides 1516 kJ, 362 kcal, 46g protein, 13g fat (2g saturated fat), 13g carbohydrate (6g sugars), 4g fibre and 573mg sodium.