Trout Fillets in Chinese Leaf Parcels
| POINTS® Value: 3 Servings: 4 Preparation Time: 10 min Cooking Time: 15 min Level of Difficulty: Easy | With its tasty Thai-style stuffing, this trout recipe is an outright winner! | Ingredients - 5 spray low-fat cooking spray
- 4 portion spring onions, finely chopped
- 1 clove garlic, crushed
- 1 portion fresh red chilli(s), deseeded and finely chopped
- 4 tablespoon lime(s), juice and finely grated zest
- 1 tablespoon fresh coriander, chopped
- 1 teaspoon ginger, fresh, grated
- 8 small leaf lettuce, from Chinese lettuce
- 600 g fresh trout fillet(s), (4 x 150g fillets), skinned
- 1 pinch salt, and black pepper, freshly ground to serve
- 1 portion lettuce, (green salad) to serve
Instructions - Preheat the oven to Gas Mark 4/180°C/fan oven 160°C/350°F. Spray a baking dish with low fat cooking spray.
- Heat a non-stick frying pan and spray with low fat cooking spray. Add the spring onions, garlic and chilli and stir fry for 2-3 minutes. Remove from the heat and add the lime zest, coriander and ginger. Season with salt and pepper.
- Discard the thick middle stem from the Chinese leaves, then put the leaves in a bowl and pour boiling water over them. Leave them for 1 minute, then drain them well.
- Lay the trout fillets on a work surface, skinned side uppermost. Spread the spring onion mixture evenly over them. Fold them up by tucking the thin end to the centre, then lay the thick end on top. Sprinkle each one with lime juice.
- Wrap each trout fillet in two Chinese leaves. Place them in the baking dish and add 3 tbsp water. Cover and bake for 12-15 minutes. To check that the fish is cooked, the flesh should be opaque and will flake easily when tested with a fork. Serve, garnished with green salad.
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