Trout Stuffed with Dates
Trout, dates and rice baked in the oven and spiced with ginger and cinnamon for a Moroccan dish. It comes to the table with light dusting of cinnamon.
50 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 20 min · 50 min total
- easy
- 1
Preheat oven to 350F. Rinse the trout under cold running water and pat dry with paper towels. Season the cavities lightly with salt and pepper.
- 2
Combine the dates, rice, HALF the onion, the coriander, ginger, cinnamon, almonds and HALF the butter in a bowl. Season well with salt and pepper.
- 3
Spoon the stuffing in the fish cavities and place each fish on a well-greased, double sheet of foil. Brush the fish with the remaining butter, season with salt and pepper and divide the remaining onion among the four parcels.
- 4
Wrap the fish neatly and seal the edges of the foil. Place the parcels on a large baking trap and bake for 15-20 minutes, or until cooked to your liking. Serve with a light dusting of cinnamon.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
