Not really feeling like cooking tonight (yes, I know, very unusual), and after a week of indulging in English flavours, I sat reminiscing over what I miss the most about Portuguese food.There are the pastries
and the slow cooked bean stews. Recipes
I'm yet to try!There is the salt cod-the Portuguese famously said they had 366 recipes for this fish, one for every day of the year.
I've come to realise that, most of all, while in Britain, what I crave for is the variety of fresh fish they have there.
I love the summers in Portugal. That is the one time of the year, when I can have fresh barbecued fish everyday and that suits me to a treat.
So, I will stop rambling and finally explain what brought me to this recipe.
In England we don't have as much in terms of fish variety but I like trout. Cheaper than salmon and just as delicious.
A few weeks ago, I cooked baked trout for the first time. Proud as punch, I decided to take a picture to send to my Portuguese family.
It was delicious, the wine, the paprika and the vegetables gave it that authentic Portuguese flavour.
So here it is, to spice up your plain trout and to give you the obligatory five a day.
Oh, and did I say it's low in fat??
Ingredients
2 tbsp extra virgin olive oil
900g/2lb thick trout fillet, skin on, cut into 4 pieces
1 large onion, cut into quarters and sliced finely
1 crushed garlic
4 plum tomatoes, skinned, seeded and chopped
2 tbsp of tinned chopped tomatoes
1 red pepper
1 green pepper
290ml/½ pint fish stock
120ml/4fl oz white wine
2 tbsp chopped fresh parsley
1 bay leaf
!/4 tsp Sweet paprika
salt and freshly ground black pepper
parsley sprigs, to garnish
Method
Fry the trout, skin-side down in Olive oil, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
Add the onion to the dish and fry gently for 5 minutes, until softened.
Add the garlic
Add the plum tomatoes and chopped tomatoes, green and red peppers, stock and white wine.
Add the bay leaf and the sweet paprika
Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
Preheat the oven to 200C/400F/Gas 6.
Place the trout skin-side up on top of the onion, peepers and tomato mixture, transfer the the dish to the oven and bake for10-12 minutes - less if the pieces of trout are thin.
Stir in the parsley, season with salt and pepper and cook for 30 seconds more.
Spoon the sauce on to four warm plates, put the trout on top and garnish with parsley sprigs and crushed almonds if you have any-I did, at the time, and it adds extra crunchiness.
Serve with new potatoes and some lime or lemon wedges.
2 tbsp extra virgin olive oil
900g/2lb thick trout fillet, skin on, cut into 4 pieces
1 large onion, cut into quarters and sliced finely
1 crushed garlic
4 plum tomatoes, skinned, seeded and chopped
2 tbsp of tinned chopped tomatoes
1 red pepper
1 green pepper
290ml/½ pint fish stock
120ml/4fl oz white wine
2 tbsp chopped fresh parsley
1 bay leaf
!/4 tsp Sweet paprika
salt and freshly ground black pepper
parsley sprigs, to garnish
Method
Fry the trout, skin-side down in Olive oil, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
Add the onion to the dish and fry gently for 5 minutes, until softened.
Add the garlic
Add the plum tomatoes and chopped tomatoes, green and red peppers, stock and white wine.
Add the bay leaf and the sweet paprika
Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
Preheat the oven to 200C/400F/Gas 6.
Place the trout skin-side up on top of the onion, peepers and tomato mixture, transfer the the dish to the oven and bake for10-12 minutes - less if the pieces of trout are thin.
Stir in the parsley, season with salt and pepper and cook for 30 seconds more.
Spoon the sauce on to four warm plates, put the trout on top and garnish with parsley sprigs and crushed almonds if you have any-I did, at the time, and it adds extra crunchiness.
Serve with new potatoes and some lime or lemon wedges.
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