I wish I had a better picture of this; it was incredibly difficult to photograph.
Rainbow trout is like a mild version of salmon; trout and salmon share similarities in the colour and texture of the flesh, the richness of flavour, and the incredible ease with which to cook in a variety of ways.
A small trout is inexpensive, and when cooked whole, is very easy to serve and de-bone, leaving a lovely pink, rich, succulent flesh that tastes great on its own. Its skin is also very tasty, especially when baked to a lovely golden brown crispness.
- Whole rainbow trout
- Fresh mushroom
- White onion
- Mild to hot chili (Mexican is ideal)
- Extra-virgin olive oil
- Coarse ground black pepper
Rinse whole trout in salt water, dry thoroughly, then sprinkle and rub some salt over skin and allow to stand for at least half an hour.
Prepare chopped chili, garlic, onion and mushrooms. Stuff ingredients into fish and place over aluminium foil (triple layer) that's been shaped to envelop entire fish. Spread excess filling around fish. Add za'atar, sea-salt and black pepper to taste.
Place fish in foil on a tray in a pre-heated oven and bake for at least half an hour or until it turns golden brown. By now, the aromas of the garlic and onions would fill the oven and you know the fish is cooked.
Remove fish in foil from oven and place on a heat-resistant plate. Serve with a simple pasta combining left-over ingredients quickly pan-fried with vegetables and garnish with parsley.
Complement with a zesty Marlborough (New Zealand) Sauvignon Blanc or a mildly oaked Chardonnay.