Baked ocean trout with spiced rice pilaf

Name: Baked ocean trout with spiced rice pilaf
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 80ml extra virgin olive oil; 1 small onion, finely diced; 4 garlic cloves, finely diced; salt flakes and freshly ground black pepper; 1 large ripe tomato, skin off, coarsely grated; 300g basmati rice; 3 tsp Aleppo pepper; 2 tsp ground cumin; 1 litre vegetable or chicken stock, hot; 100g butter, diced; 4 x 160g ocean trout or salmon fillets, skin and pin bones removed

Karen Martini

October 21, 2022

One-pot wonder: Baked ocean trout with spiced rice and a coriander and citrus salsa.William Meppem

Time:30 mins - 1 hourServes:4

While this reads as a hero dish for the fish, I'm obsessed with the rice. Garlicky, spiced, buttery and infused with stocky flavour, the juices from the fish transport it into even more delicious territory. Once the citrus and coriander salsa soaks through, it really is quite something. Get the hang of this dish and you'll find it's very fast to prepare and cook.

Ingredients

80ml extra virgin olive oil
1 small onion, finely diced
4 garlic cloves, finely diced
salt flakes and freshly ground black pepper
1 large ripe tomato, skin off, coarsely grated
300g basmati rice
3 tsp Aleppo pepper
2 tsp ground cumin
1 litre vegetable or chicken stock, hot
100g butter, diced
4 x 160g ocean trout or salmon fillets, skin and pin bones removed

For the coriander and citrus salsa

100ml extra virgin olive oil
1 garlic clove, finely grated
2 tsp lightly ground coriander seeds
1 tsp salt flakes
freshly ground black pepper
1 lemon, peeled and finely diced
1 lemon, preferably thin-skinned, finely sliced, then cut into tiny triangles
2 limes, peeled and finely diced
1 bunch of coriander, leaves and stems finely chopped
1 white salad onion, halved and finely sliced lengthways, soaked in iced water, then drained and dried

Method

1. Preheat the oven to 200C fan-forced (220C conventional).
2. For the salsa, add the oil, garlic, ground coriander seeds, salt and about 10 grinds of pepper to a medium bowl and combine. Add the diced lemon, lemon triangles and lime and stir through. Pile the coriander and onion on top, only stirring through before using.
3. Add 3 tablespoons of oil to a deep-sided, oven-proof frying pan placed over medium heat. Add the onion, garlic and ½ teaspoon of salt to the pan and saute for 5 minutes. Add the tomato and cook for 3 minutes, then follow with the rice, Aleppo pepper, cumin and about 10 grinds of black pepper. Cook for a minute or so, then add the stock and bring to a simmer for 1 minute. Stir in the butter and cook, covered, in the oven for 15 minutes.
4. Coat the fish in the remaining oil and season with salt. After a quarter of an hour, remove the rice from the oven, uncover and nestle in the fish. Return uncovered to the oven and bake for about 12 minutes until the fish is cooked, but still slightly pink in the middle.
5. Stir the salsa. Plate the fish on the rice, then spoon over the salsa before serving.
Serving suggestion: A bowl of thick, natural yoghurt with a pile of finely sliced chilli on top is a nice addition, while wilted greens or a leafy salad rounds things out.