Baked Trout with Baharat, Tomato and Lemon
- 2 whole trout, gutted, scaled and cleaned (you can ask your fishmonger to do this)
- 1 tsp salt
- 2 tbsp Baharat
- 2 tbsp olive oil
- 2 tomatoes, sliced
- 1 lemon, sliced
- For the salad
- 1 red onion, finely sliced
- 3 tbsp black olives, sliced
- 5cm cucumber, sliced into rounds
- 2 tomatoes, sliced
- 1 tbsp cider vinegar
- 1 tbsp olive oil
- Salt, to taste
- To make the baharat (makes 100g)
- 27g paprika
- 18g cumin
- 14g black peppercorns
- 7g coriander
- 7g cinnamon
- 4g nutmeg, grated
- 1g green cardamom seeds or powder
- 2g cloves
- 8g ginger powder
- 7g chilli powder
- 8g all spice
To make the baharat, put any whole spices into the coffee grinder or pestle and mortar. Grind. Then add in any powdered ingredients and mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months.
Clean the fish well, wash and pat dry with paper towel. Score on both sides and rub with the salt.
Mix the baharat with the olive oil and smear all over and inside the trout.
Place the slices of tomato and lemon inside and over the trout. Wrap the fish loosely in foil, creating an envelope and sealing the open edges. Put in the fridge for a couple of hours.
Preheat your oven to 220C fan/240C/gas mark 9. Place the foil envelope on a baking tray and put into the oven for 15 minutes, then carefully open the foil and cook for another five minutes.
While your trout is baking, make the salad by mixing all the ingredients together in a bowl, and season to your liking.
Serve the trout in its parcel, with all of its baking juices, and the salad, together with a chilled glass of white.
