Two things have heavily influenced this post:
- The fact that Summer is on our heels-the season of leisure (post exams of course) more laid back days and not to forget bursts of sunshine.
In the UK we get so few opportunities, if any, to bring out our shades and sandals so I guess we can’t help but get even a little bit excited at the idea of a little bit of heat. When we are experiencing such temperatures we tend to crave more lighter and fresher dishes so that’s the direction I wanted this meal to go towards.
- And lest we forget the exciting and duly anticipated UEFA Euro championships 2016 which has this time France as host. It’s hard not to appreciate the game, bringing people together as we watch athletic skill and teamwork unfold as 24 teams battle it out for the cup.
French (Provencal) cuisine, a component of Mediterranean cuisine, often includes use of olives, garlic, grilled fish, tomatoes and Herbs de Provence (a herbal blend including thyme, rosemary and various other fresh herbs). Provence is a region in the Southern borders of France and the cuisine can often resemble Italian, Spanish and Greek cuisine.
Mediterranean-inspired rainbow trout
2 rainbow trout, deboned
300-400g spaghetti, dried
1 large onion, sliced
1/2 red sweet pepper, sliced
2 spring onions, sliced
2 large tomatoes, fresh
100g rocket, fresh
2 green chilli, sliced
4 cloves of garlic
1 tsp garlic powder, ground
Handful of flat-leaf parsley, fresh
1 tsp butter
Pepper and salt to taste
Pinch of sugar
Marinate the rainbow trout with onions, spring onions, juice of the lemon, garlic, parsley as well as pepper and/or salt to taste. Leave to sit for 15 minutes.
Preheat the grill to 180 degrees Celsius.
Prepare the tomatoes and saute them with butter, a pinch of sugar, garlic powder and salt and/or pepper to taste. Bring to a boil, cover and allow to simmer until the spaghetti and rainbow trout are complete. Use a fork to crush the tomatoes until you get the desired texture. I was going a relatively thick sauce with small pieces of tomatoes throughout as opposed to one that was extremely smooth.
Grill the rainbow trout for 15 minutes on one side than turn the rainbow trout pieces over, skin side up. Cook for a further 7-10 minutes.
For the dried spaghetti, follow the packet instructions and you hopefully should get pasta that is al dente. (Don’t forget to add salt to the water and try one before the chosen cooking time is finished. This will help you determine if more time is required or if it is suffice).
Drain the pasta, toss with rocket, chilli, sweet pepper and the tomato sauce.
Serve with the rainbow trout and enjoy!!!