Balsamic & Honey-Glazed Trout with Bacon and Edamame Beans
A quick and healthy Asian-inspired dinner or lunch option - perfect for the whole family.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 40 mins |
- Cook Time : 15 mins
⅓ C (80 ml) Willow Creek Fig Balsamic Vinegar
2 Tbsp (30 ml) plum sauce
2 Tbsp (30 ml) soy sauce
2 tsp (10 ml) Willow Creek Olive Oil
2 cloves garlic, crushed
4 x 180 g trout sides (fillets)
1 C (250 ml / 200 g) cocktail tomatoes, quartered
1 tsp (5 ml) Willow Creek Olive Oil
salt and pepper
200 g diced bacon, cooked until crispy
1⅓ C (330 ml / 240 g) edamame beans, cooked
handful basil leaves
Whisk the Willow Creek Fig Balsamic Vinegar, honey, plum sauce, soy sauce,Willow Creek Olive Oil and garlic together. Pour it into a large Ziploc bag and add the trout. Seal and marinade it in the fridge for at least 30 minutes or overnight.
Preheat the oven to 200 °C and line a baking tray. Arrange the fish on the tray and spoon a generous amount of the marinade over each trout side. Bake for 8-10 minutes until fork-tender.
Stir everything together and season to taste.
Place the crispy bacon in a food processor and blend until it resembles the texture of breadcrumbs.
Spoon the rice into each serving dish and top it off with the edamame beans, trout and salsa. Add a sprinkling of the bacon and scatter some basil on top.
TIP: Edamame beans can be found fresh or frozen at some supermarkets as well as health shops or Asian supermarkets. If unavailable it can easily be replaced with peas.