Trout Stuffed with Dates

Name: Trout Stuffed with Dates
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 medium fresh trout; 0.75 cup dates; 0.25 cup cooked rice; 1 onion; 4 tbsp fresh coriander; 0.25 tsp ginger; 0.25 tsp cinnamon; 0.333 cup blanched almond; 3 tbsp butter; cinnamon

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

Method

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Time: Prep 30 min · Cook 20 min · 50 min total
Difficulty: 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.
20 min