Spiced fish in a pepper crust

Name: Spiced fish in a pepper crust
Ingredients: 3 whole trout (1.2 kg total); 45 ml soy sauce; 30 ml oil; 45 ml dry white wine; 1 teaspoon salt; 1 teaspoon ground coriander; 1 teaspoon ground ginger; 1 teaspoon ground cumin; 15 g mixed peppercorns

Fish - Spiced fish in a pepper crust by Maricica F. - Recipia

Spiced fish in a pepper crust is baked covered first, and fish of similar size finish at about the same time. The soy sauce and white wine reduce in the saucepan, and the peppercorns remain visible on the browned skin. I prefer to leave a few larger pieces of pepper rather than grind it to a powder. Prep time: 20 minutes. Cook time: 40 minutes. Total time: 60 minutes. Servings: 4. Approximately 350 kcal and 36 g protein per serving.

Ingredients

3 whole trout (1.2 kg total)
45 ml soy sauce
30 ml oil
45 ml dry white wine
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
15 g mixed peppercorns

Preparation

1. Clean the fish, rinse them and pat them very dry with paper towels. If they are large, cut them into pieces; if they are small, leave them whole. 2. Mix 45 ml soy sauce with 30 ml oil, 45 ml dry white wine, 1 teaspoon salt, 1 teaspoon ground coriander, 1 teaspoon ground ginger and 1 teaspoon ground cumin. 3. Coat the fish with the sauce on all sides and inside. Pour the remaining sauce into a saucepan. 4. Crush 15 g mixed peppercorns coarsely with a mortar and pestle. Roll the fish in the pepper and arrange them in the saucepan. Cover with aluminum foil and bake at 180°C for 30 minutes. 5. Remove the foil and bake for another 10 minutes, until the sauce has reduced and the fish is browned.

Notes

I serve it with plain rice or boiled vegetables, without any other sauce. Store leftovers in a covered container in the fridge for up to 3 days; reheat only the portion you are going to eat. Any kind of whole fish can be used; fish of similar size cook evenly, while a much larger one may need extra time. Soy sauce varies a lot in saltiness, so I taste the sauce before adding the salt. I don't rush crushing the pepper: I stop while there are still visible pieces, not powder. If the fish are different sizes, you can take the smaller ones out first and leave the larger ones to brown for longer. Soy sauce contains soy and, depending on the brand, gluten.