Oven-baked trout with Moroccan carrot and chickpea salad

Oven-Baked Trout with Moroccan Carrot and Chickpea Salad

Preparation time: 15 minutes
Baking time: 30-40 minutes
Total time: 1 hour
Servings: 4

Recipe History
Fish dishes, especially baked ones, have always been a favorite choice in kitchens around the world. Trout, with its delicate flesh and fine flavor, is a versatile ingredient that can be paired with various sides. The Moroccan carrot and chickpea salad adds a touch of freshness and a hint of exoticism, turning the meal into an unforgettable culinary experience. This recipe combines tradition with modernity, offering not only a delicious dish but also nutritional benefits.

Nutritional Benefits
Trout is an excellent source of protein, Omega-3 fatty acids, and vitamins, while chickpeas and carrots provide significant amounts of fiber and antioxidants. This recipe is not only flavorful but also healthy, ideal for a light dinner or an energizing lunch. Considering the ingredients, one serving contains approximately 350-400 calories.

Ingredients
For the trout:
- 2 large trout (approximately 300-400 g each)
- 1 lemon (for juice and slices)
- Coarse salt (to taste)
- Olive oil (for greasing the pan)
- 100 ml dry white wine (preferably)

For the Moroccan carrot and chickpea salad:
- 1 can of chickpeas (400 g)
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of ground cumin
- Juice of half a lemon
- Salt, to taste
- Freshly ground black pepper (to taste)
- 1 teaspoon of dried mint
- Pistachio flakes (for garnish)

Preparation Technique
1. Preparing the ingredients: Start by preheating the oven to 180°C (350°F). This step is crucial for ensuring even baking and a perfect crust on the fish.

2. Preparing the salad: Peel and wash the carrots, then cut them into thick sticks, about 1 cm. This will ensure even baking. Drain the chickpeas from the can and rinse them under cold water to remove excess salt.

3. Mixing the ingredients: In a baking dish, combine the carrots and chickpeas. Sprinkle cumin, salt, and pepper to taste. Add a tablespoon of olive oil and mix well, ensuring all ingredients are evenly coated. This will add flavor to the salad and enhance the taste.

4. Baking the salad: Place the dish in the oven for about 30 minutes, stirring halfway through for even browning. Once the carrots are tender and the chickpeas are slightly crunchy, remove the dish from the oven and let it cool.

5. Adding flavors: After the salad has cooled slightly, add fresh lemon juice and dried mint. Mix well and refrigerate the salad for 30 minutes to allow the flavors to combine. This is an important step, as it will enhance the final taste.

6. Preparing the trout: Clean the trout by removing scales and entrails, rinsing them well under cold running water. Dry them with paper towels, then sprinkle coarse salt both inside and outside. This will help intensify the flavor of the fish.

7. Baking the trout: In a greased baking dish with a little olive oil, place the trout. Bake in the oven for 20-30 minutes, depending on the thickness of the fish. Once they have a nice crust, drizzle with lemon juice and white wine to add a touch of acidity and flavor.

8. Serving: Once the trout is ready, remove it from the oven and let it rest for a few minutes. On a large platter, place the carrot and chickpea salad, drizzling with a little extra virgin olive oil and sprinkling with pistachio flakes. Place the trout in the center of the salad to create an attractive presentation. You can garnish with lemon slices for an extra pop of color.

Practical Tips
- Ensure the trout is fresh; fresh fish has a pleasant smell and firm flesh.
- Instead of cumin, you can use ground coriander for a different variation.
- If you prefer a spicier salad, add a bit of dried chili pepper to the carrot and chickpea mixture.
- You can serve this dish with a dry white wine or a refreshing mint tea.

Frequently Asked Questions
1. Can I use another type of fish?
Yes, you can also use other types of white fish, such as perch or sea bream.

2. How can I make the salad more filling?
You can add avocado or pumpkin seeds for extra nutrients and texture.

3. How long does the salad keep?
The salad can be stored in the refrigerator for up to 3 days, but it is recommended to consume it fresh to maintain its flavor.

This recipe for oven-baked trout with Moroccan carrot and chickpea salad is not only a feast for the taste buds but also a healthy choice, full of colors and flavors. Try it and let yourself be carried away by its deliciousness!