Baked Trout Mexican Style
|White wine vinegar||1 Tablespoon|
|Superfine sugar||2 Teaspoon|
|Coriander||1 (For Garnish)|
|Shallots||4 , finely shredded|
|Yellow bell pepper||1 Small, finely chopped|
|Red bell pepper||1 Small, finely chopped|
|Green chilies||2 , finely chopped|
|Red chilies||2 , finely chopped|
|Lemon juice||1 Tablespoon|
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Wash the trout and pat dry with absorbent kitchen paper. Season the cavities with salt and pepper and fill with a few coriander (cilantro) leaves.
2. Place the fish side by side in a shallow ovenproof dish. Sprinkle over the shallots, (bell) peppers and chillies.
3. Mix together the lemon juice, vinegar and sugar in a bowl. Spoon over the trout and season to taste. Cover the dish and bake for 30 minutes or until the fish is tender and the flesh is opaque.
4. Remove the fish with a fish slice and drain. Transfer to warm serving plates and spoon the cooking juices over the fish. Garnish with fresh coriander (cilantro) and serve immediately with chilli bean rice, if you wish.