Recipes.

Baked Rainbow Trout with Tahini + Pine Nuts

By Michael Rantissi + Kristy Frawley


I Quit Sugar - Baked rainbow trout with tahini and pine nuts
  • 4 servings
  • Prep - 10 mins
    Cooking - 20 mins
  • Total - 30 mins
I Quit Sugar - Baked rainbow trout with tahini and pine nuts

Growing up beside the beach, we used to be able to get a lot of fresh fish from the local port. Cooking fish was the one thing my mum wasn’t very good at doing in the kitchen, but somehow she was capable of perfecting this dish.  

Servings: 4
Preparation: 10 mins
Cooking: 20 mins

Ingredients

  • 2 rainbow trout, about 450-500g each, scaled and gutted.
  • 4 tablespoons olive oil.
  • 1 cup tahini.
  • 2 cloves garlic, crushed.
  • 4 tablespoons pine nuts, toasted.
  • 3 tablespoons flat-leaf parsley, chopped.
  • 1 large fresh chilli, finely chopped.

Directions

1. Preheat the oven to 190°C/375°F/Gas Mark 5
. Line a baking tray with baking paper.

2. Put the rainbow trout on the tray. Drizzle with the oil and season with salt and freshly ground black pepper. Bake for 15–20 minutes, until done to your liking.

3. Put the tahini in a bowl with the garlic and 250 ml (9 fl oz/1 cup) water. Season with salt and whisk until smooth. Pour this mixture over the cooked fish and bake for 1 minute, just until the tahini is lukewarm (overheating the tahini will cause it to curdle).

4. Serve the fish garnished with the pine nuts, parsley and chilli.


Note

This is an extract from Hummus & Co. by Michael Rantissi & Kristy Frawley, published by Murdoch Books.

I Quit Sugar - Hummus + Co

Growing up beside the beach, we used to be able to get a lot of fresh fish from the local port. Cooking fish was the one thing my mum wasn’t very good at doing in the kitchen, but somehow she was capable of perfecting this dish.

Ingredients

  • 2 rainbow trout, about 450-500g each, scaled and gutted.
  • 4 tablespoons olive oil.
  • 1 cup tahini.
  • 2 cloves garlic, crushed.
  • 4 tablespoons pine nuts, toasted.
  • 3 tablespoons flat-leaf parsley, chopped.
  • 1 large fresh chilli, finely chopped.

Directions

1. Preheat the oven to 190°C/375°F/Gas Mark 5
. Line a baking tray with baking paper.

2. Put the rainbow trout on the tray. Drizzle with the oil and season with salt and freshly ground black pepper. Bake for 15–20 minutes, until done to your liking.

3. Put the tahini in a bowl with the garlic and 250 ml (9 fl oz/1 cup) water. Season with salt and whisk until smooth. Pour this mixture over the cooked fish and bake for 1 minute, just until the tahini is lukewarm (overheating the tahini will cause it to curdle).

4. Serve the fish garnished with the pine nuts, parsley and chilli.

Note

This is an extract from Hummus & Co. by Michael Rantissi & Kristy Frawley, published by Murdoch Books.

I Quit Sugar - Hummus + Co

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