In this recipe, I serve my trout with tabbouleh, a traditional Middle Eastern salad that goes so well with fish one could think they were made for each other.
Baked trout with tabbouleh
one trout fillet, about one pound.
1 teaspoon canola oil
fresh dill sprigs
salt to taste
Preheat oven to 430F.
On a sheet of aluminum foil, brush one teaspoon canola oil.
Place trout onto foil, skin side down.
Slice three to four slices of lemon from the middle of the lemon, leaving full ends.
Squeeze the juice from the lemon ends over the trout. Sprinkle with salt, place dill sprigs on the teout and top with 3 to 4 lemon slices. Close the foil gently around the fish and bake for 30 to 40 minutes until done.
For the tabbouleh you'll need:
1/4 cup bulgur
1 cup finely chopped parsley
3 tablespoons lemon juice
1/2 teaspoon honey
1 oz chopped unsalted cashew nuts
1/2 cucumber, seeded and finely chopped
1 tomato, seeded and finely chopped
4 green onions, finely chopped
1/3 cup finely chopped fresh mint
salt and pepper
Place bulgur in a bowl and add 1/3 cup hot water. Let stand 15 minutes. Stir in lemon juice and honey, and leave until done.
If there is still liquid in the bowl when the bulgur is done, strain bulgur before you mix it with the other ingredients.
Mix all the ingredients in a bowl and season with salt and pepper. Place the tabbouleh in the fridge until it is being served. It tastes best cold, and it's absolutely at it's best when the flavours have had a chance to set so you can make it a day ahead.