Tuesday, 9 November 2010

Baked Rainbow Trout with herbs, spices and sesame oil.


I realise how little fish I cook in the UK. One reason being, when I look at fish in the supermarket my face turns all odd. Only until Marks and Spencer started stocking rainbow trout did I really start purchasing fish. Hey, for GBP5 I get 2 packets that contains a whole fillet of fish each, why not? And mind you they keep well in the freezer too.

I will also admit that cooking fish is still relatively new to me as I have only ever attempted steamed fish and grilled fish. So why not I thought to myself attempt to bake the fish. So here's what went into it:

1 packet of rainbow trout - contains two fillets
1 1/2 tsp chilli flakes
1 tsp oregano
1 tsp basil
1 tsp thyme
a dash of salt
a dash of soy sauce
2 tbsp of olive oil or enough to coat fish
1 tbsp of sesame oil
30cm sleeve of aluminium foil

  1. Heat your oven to 200 Degrees.
  2. Next wash your fillets under running water to rid of any sediments. Then on kitchen towels, dab til dry before transfering onto aluminium foil.
  3. Then carefully add all the marinade above before wrapping up fish. Even if it doesn't cover all the way is okay. As long as it does not leak from the sides. Bake for 15 minutes.
  4. The fish meat will turn light pink and a little springy. That's when you know it is cooked. Don't overcook it, otherwise the fish will turn icky!!!
  5. Dish out onto dinner plate, pour remaining juices onto fish and over condiments and serve hot.
This dish can be served up with buttered french beans, and mash potatoes, or in this case, I toasted up sweet brioche. But in any case you can always serve it with anything. Don't worry about the chilli flakes. That is always optional. That's just the spice in me! Notice there is no pepper? That's because the chilli flakes are already in it and that would keep the spiciness just right :)

Enjoying the delectable tastes of baked fish,
The Innovative Baker


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