BAKED TROUT WITH CHORIZO RICE

BAKED TROUT WITH CHORIZO RICE

What could make trout nicer? Serving it with chorizo. Bake a healthy Spanish-style dish of trout and chorizo rice.

 Prep Time 30 minutes
 Cook Time 30 minutes
 Servings 4 people
 Calories 800kcal

Ingredients

  • 100g chorizo
  • 1 onion, sliced
  • 1 garlic clove sliced
  • 200g arborio rice
  • 4 tomatoes, roughly chopped
  • 50g butter
  • 1 tbsp parsley
  • 600ml chicken stock
  • salt and pepper

For the Trout

  • 4 150g trout fillets
  • 1 lemon (juice only)

Instructions

  • Preheat the oven to 180C/350F/Gas 4.
  • Heat a heavy-based frying pan over a medium heat and fry the chorizo for 3-4 minutes, or until crisp. Remove the chorizo from the pan with a slotted spoon and set aside.
  • Fry the onion and garlic in the remaining oil for 3-4 minutes, or until soft.
  • Place the chorizo, onion, garlic, rice, tomatoes, butter and parsley into a well-buttered casserole dish. Season with salt and freshly ground black pepper.
  • Pour over the chicken stock, cover with a tight-fitting lid and bake in the oven for about 25-30 minutes, or until the rice is cooked.
  • Season the trout fillets with salt and freshly ground black pepper and squeeze over with the lemon juice.
  • Roast the trout pieces in the oven for 6-8 minutes, or until cooked through.
  • Serve the trout on top of the chorizo rice.
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