Grilled Trout with Sun-Dried Tomato and Onion Filling


45min
Servings: 
2
Stanislava Dimitrova
How it's made: 

Clean and rinse the fish with cold water. Brush with olive oil and season with salt and pepper.

Chop the onion julienne style. Heat up the olive oil in a skillet and saute the onion with the sun-dried tomatoes for about 4-6 minutes. Remove the skillet from the stove, add a pinch of salt, freshly chopped parsley, thyme, roughly chopped almonds and a squeeze of lemon juice. Fill the fish belly with the stuffing and place in a fish grill. Grill over a medium fire until the fish meat is well cooked and the skin is nice and crusty. The sun-dried tomatoes give the fish great flavor!

Serve with season salad and well chilled white wine or rose.

Shopping list: 
2 trouts
1 onion
1/3 cup almonds
a handfull of sun-dried tomatoes
a handfull of parsley
thyme
salt and pepper
4-5 tbsp olive oil
lemon
Your rating: None Average: 3 (2 votes)

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