Spicy baked Rainbow Trout

After slathering the delicious green chutney on my toast, I used it to make my version of patrani macchi.


I rubbed salt into the Rainbow Trout, then stuffed it with chutney...

Covered it with foil and baked it at 450F for 20 minutes. Rainbow Trout has delicious meat, not quite like pomfret, but almost there.

4 comments:

Puspha said...

Mmmmm.........Sounds so yummy!!! I love fish.

Manisha said...

Hi Pushpa! I love fish, too! From my family, I enjoyed this fish the most - it had bones. It was a new experience for my daughter and I think she did pretty well. I had to pick the meat off the bones for my husband. It reminded me of my Mom and how she used to do that for me when I was little. From next time onwards, I will probably stick to fillets.

Domavi said...

'Pick meat off the bones for my husband'.......does your husband have a problem with picking fish meat off the bones by himself. Rainbow trout is notoriously spiny. perhaps you ought to stick to filleted fish or retrain your husband

Manisha said...

Domavi, my husband was born and brought up a vegetarian. His experience with fish is very limited, especially fish with a lot of bones. So this was an experiment as far as he was concerned. :-)