Saturday, 8 August 2015

Bengali Spiced Trout Parcels

I loved this recipe. I made the trout and then ate it as a sandwich in a wrap with some lettuce and mango chutney and it was so good. Massively flavourful and not too bad for you either. You could equally use salmon and serve it with rice.

Bengali Spiced Trout Parcels (adapted from Skinny Meals in Heels by Jennifer Joyce)
(Serves 4)

4 trout fillets
1 tsp ground turmeric
1 tsp ground cumin
3 sm piece of ginger, grated
1 garlic clove, finely chopped
small handful coriander, chopped
2 green chillis, seeds removed and chopped
2 tbsp wholegrain mustard
200g low fat Greek Yoghurt

Preheat the oven to 200C. Rub the trout with the tumeric and cumin and season with salt and pepper. Place the ginger, garlic, coriander and nearly all of the chilli in a bowl. Add the mustard, half of the yoghurt and some salt and pulse to combine.

Prepare four doubled sheets of foil. Spread the paste on both sides of the fish. Place a piece on one half of a sheet of foil, then bring the other half over and fold in the sides to make a parcel and seal. Repeat with remaining fish.

Cook the parcel for 8-10 mins. If the fish is thick you might need a few more mins.

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