Fish and Seafood Recipes - Nashville Baked Seasoned Trout

Ingredients                 

• 175 g/6 oz/3/4 cup brown rice

• 50 g/2 oz/1/2 cup pine nuts

• 100 g/4 oz/2 cups button mushrooms, chopped

• 4 stoned (pitted) black olives, chopped

• 5 ml/1 tsp lime juice

• Salt and freshly ground black pepper

• 5 ml/1 tsp paprika

• 1.5 ml/1/4 tsp cayenne

• 4 trout, cleaned

• Olive oil

• Lime wedges

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Method:

1. Cook the rice for about 40 minutes in plenty of boiling salted water until tender. Drain well.

2. Mix with the pine nuts, mushrooms, olives, lime juice, a little salt and pepper, the paprika and cayenne. Use to stuff the trout then lay in an oiled roasting tin (pan).

3. Brush with oil, cover with foil and bake at 180°C/350°F/gas mark 4 for 20-25 minutes until cooked through. Serve garnished with lime wedges.