A super simple, affordable way to cook fish. Ready in minutes, minimal prep, a subtle sweet flavour that kids and adults can enjoy. A perfect fish night dinner. Gluten free, dairy free, low carb, sugar free, egg free, paleo.
- 2 whole rainbow trout or 2-3 large fillets/4 smaller ones (ideally wild over farmed), cleaned
- a couple of sprigs of fresh thyme (rosemary is a good alternative)
- 1 finely sliced red onion, optional
- 2 medium courgettes (zucchini), finely sliced
- extra virgin olive oil
- sea salt & fresh ground black pepper
- a couple of handfuls of flaked almonds
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Preheat the grill (broiler) to a medium-high heat. Slice the trout down the belly lengthways if using whole ones and stuff with the fresh herbs and red onion slices (if using fillets, just lay the herbs and onions (if using), on top or underneath). Drizzle the fish generously with olive oil and season to taste with salt and pepper, then sprinkle liberally with flaked almonds. Place over paper thin slices of courgette in a oven-safe tray and cook under the grill for 10-15 minutes, until cooked through, pale pink and flaky, with golden almonds and soft slightly charred courgettes. The fish should be easy to pull off the bones, but do check for any stray bones that have been left behind, especially if serving to young children. Perfect served with roasted veggies (fennel bulb is especially delicious) and/or a large salad, roasted or sautéed potatoes, or grains like rice, quinoa or millet.