Description
Easy to prepare dish. Originally designed and delicious. The combination of fish, rice and vegetables are beneficial for the body. With parchment the pan to wash is not necessary. Some pros!
Ingredients
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Trout
2 piece
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Tomato
3 piece
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Onion
1 piece
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Lemon
1 piece
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Garlic
1 tooth
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Figure
12 Tbsp
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Olive oil
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Salt
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Black pepper
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Spices
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Cheese
50 g
Cooking
Boil the rice as indicated on the pack (until soft). I used Indica brown from the Mistral.
To prepare the "boats" of parchment. Cut parchment to size of an A4 sheet (2 PCs.) Wide edge to bend inwards, you get bumpers. Narrow edges to twist like a candy wrapper from the candy.
Onions to clear, cut half rings.
Garlic peel, finely chopped.
I used lime. Lime to wash with hot water, dry, remove a little of the peel. In the boat put the onion, garlic, sprinkle with zest and drizzle with oil (oil everywhere, literally, 1 drop).
Top each "boat" to put 6 tablespoons of rice, drizzle with oil.
Trout wash, dry, season with salt and pepper, put on top of the rice, drizzle with lime juice and oil.
Tomatoes wash, dry, thinly slice, put on the trout, drizzle with oil, sprinkle with Italian herbs mix.
Cheese to grate on a coarse grater, sprinkle with tomatoes. Bake in the oven for about 30 minutes at 180*C. Serve with greens, slices of lime. Bon appetit!
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