- 2 T smoked paprika
- 2 T sumac
- 1 T Worcester sauce
- 1 dried chilli, chopped
- 1⁄4 cup olive oil
- 4 x 150 g portions rainbow trout
- 1 x 90 g packet Woolworths pickled red onion, liquid reserved
- 1⁄2 garlic clove, crushed
- 1 t Italian parsley, chopped
- Sea salt and freshly ground pepper, to taste
- 150 g Woolworths Tygerella tomatoes, sliced
- 6 - 8 spears asparagus, shaved into ribbons
- 400 g Woolworths frozen edamame beans, blanched and shelled
- Pea shoots, for serving
Preheat the oven to 180°C. Make a paste with the smoked paprika, sumac, Worcester sauce, chilli and 2 T olive oil.
Spread the paste onto the trout, place in a baking tray and bake for 8–10 minutes, or until cooked through.
Mix the pickling liquid from the pickled onions with the remaining olive oil, garlic and parsley and season. Toss with the tomatoes, asparagus, edamame beans and pickled onions. Serve with the trout and top with pea shoots.
Cook's note: “The classic, with its origins in Nice, has plenty of garlic, tomatoes and anchovies – sometimes tuna. This version uses trout instead.”
Did you know: You can now buy frozen edamame beans from Woolies, which are supplied exclusively by a community development and job empowerment project in KwaZulu-Natal. Edamame beans are young soya beans in their pods, commonly eaten in Japan, China and Korea. And we’re growing them in SA! The Newlands Mashu Community Development Centre has been working with emerging farmers, in partnership with commercial growers and academic research institutions, to make these legumes (which contain high-quality protein), available locally. Approximately 500 jobs have been created by the project and 100 small growers have been trained, mentored and supported. Snack on them, or add to soups, salads and noodle and rice dishes. edamame.co.za