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
Ingredients
Trout
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)
Salsa
1 C (250 ml / 200 g) cocktail tomatoes, quartered
1 tsp (5 ml) Willow Creek Olive Oil
salt and pepper
To Serve
200 g diced bacon, cooked until crispy
1⅓ C (330 ml / 240 g) edamame beans, cooked
handful basil leaves
Method
Trout
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.
Salsa
Stir everything together and season to taste.
To Serve
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.
