Trout & Chard With Pine Nuts Orange & Bay
|Pine nuts||3⁄4 Cup (12 tbs)|
|Olive oil||3 Tablespoon|
|Bay leaves||6 Small (About 1 1/2 Inch Long)|
|Onion||1 Large, sliced|
|Boneless trout||2 Pound (4 Pieces, About 1/2 Pound Each)|
|Swiss chard||1⁄2 Pound, discolored stem ends trimmed, sliced crosswise|
Grate colored peel from orange; set aside.
Cut off and discard remaining peel and membrane.
Thinly slice fruit crosswise; set aside.
In a 10- to 12-inch frying pan over medium heat, shake nuts often until golden, 4 to 8 minutes.
Pour out and set aside.
Add 2 tablespoons oil and bay leaves to pan; cook until leaves turn gold, about 30 seconds.
Add grated orange peel and onion; stir often until onion is limp, about 15 minutes.
Mix in pine nuts.
Using half of onion mixture and 4 bay leaves, evenly stuff trout cavities (place 1 leaf in each fish); fasten shut with toothpicks.
Brush trout all over with remaining oil.
Place in a 9- by 13-inch baking dish.
Bake in a 400° oven until fish is no longer translucent in thickest part (cut to test), about 18 minutes.
Remove toothpicks.Meanwhile, scrape remaining onion mixture from pan and set aside.
Add 1/4 inch water to pan and bring to a boil over high heat.
Stir in chard, cover, and simmer until it wilts, about 3 minutes; drain any liquid.
Stir in reserved onion mixture.