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Chilli, pine nut and garlic stuffed trout

Enjoy this spicy fresh fish piping hot off the barbeque.

Ingredients

  • 8 fresh rainbow trout, gutted and cleaned (ask the fishmonger at your local Morrisons to do it for you)
  • 5 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 4 cloves of garlic, peeled and finely chopped
  • 3 red chillies, deseeded and finely chopped
  • 100g pine nuts
  • 60g bag rocket
  • salt and freshly ground black pepper

Method

  1. Rinse the trout well and lay each one onto a sheet of greaseproof paper, large enough to wrap the fish in.
  2. Use 3 tbsp of the oil to brush over the skin of the fish. Heat the remaining oil in a frying pan and add the onion, garlic and chillies, fry over a gentle heat until the onion has softened. Add the pine nuts and cook, stirring, until they begin to take on a golden colour. Remove from the heat and toss in the rocket leaves.
  3. Use this mixture to fill the belly cavity of each fish, season and wrap well in the paper, then wrap the paper in foil. Barbeque for 7 minutes per side, or until cooked through.
  4. Leave to rest in its wrapping for 5 minutes before carefully removing the paper and transferring to a serving plate.

Goes well with...

Sacred Hill Marlborough Sauvignon Blanc

Sacred Hill Marlborough Sauvignon Blanc

"Abundant tropical fruit flavours of passionfruit, lychee & gooseberry deliver great joy"

Perfect with..."Ace with fresh seafood, salads or soft cheeses"

Grape:
Sauvignon
Country:
New Zealand
Price:
£7 - £10
Region:
Marlborough
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8 Serves 8 people
15 Preparation time of 15 mins
15 Cooktime for 15 mins

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