Feed your appetite for cooking with Penguin’s expert authors
Baked Pomegranate-glazed Trout
Introduction from Emily Scott
Festive fish. Jewel-like pomegranates set the scene for a perfect match for your Christmas table. This one-pan dish is so easy to prepare and cook, and can be prepared in advance, then simply cooked without much thought.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/425°F/gas 7. Line a baking tray (pan) with baking parchment and brush it with
olive oil.
Place the trout on the prepared tray, skin-side down. Season with salt and pepper.
To make the glaze, combine the citrus zests and juices in a bowl and add the pomegranate seeds, pomegranate molasses, honey, garlic and olive oil. Stir together, then pour over the trout.
Arrange the dill fronds around the trout, then bake in the oven for 25–30 minutes. Remove from the oven and allow to rest for 5–10 minutes.
Make the chive crème fraîche by mixing all the ingredients together in a bowl and seasoning with plenty of salt and pepper.
Carefully transfer the trout to a large serving dish and serve garnished with watercress, with the chive crème fraîche on the side
You might also like
Reviews
4 out of 5 stars
1 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
1 Comment