Shichimi togarashi baked trout with tahini spinach
Prep
15 mins
Cook
10 mins
Servings
2
Difficulty
Medium
This is my go to dinner when I want something impressive but don't have much time. The shichimi togarashi brings this wonderful warming spice blend to the trout, while the tahini spinach underneath is creamy and full of iron to keep your energy up. What I love most is that the whole thing comes together in just 25 minutes from start to finish, making it perfect for busy weeknights. The trout cooks beautifully in the oven while you prepare the sides, and honestly, it feels far fancier than the minimal effort required. Serve it with wholegrain rice and pickled ginger for a balanced meal that tastes like you've spent hours in the kitchen.
Ella x
Ingredients
- 1½ tbsptahini
- 1 tspreduced salt light soy sauce
- 2 tspmirin
- ¼ tspcaster sugar
- 260 gramsessential spinach(washed)
- 265 grams2 scottish loch trout fillets(pack 2 Scottish Loch Trout Fillets)
- 2 tspvegetable oil
- 1 tspshichimi togarashi
- 250 gramswholegrain rice
- 4salad onion(salad onions, finely sliced)
- 1 tbspsushi ginger(finely chopped)
Detail level
Instructions
- 1
In a large bowl, whisk together the tahini, soy, mirin and sugar, adding 1-11/2 tbsp cold water to loosen; set aside. Bring a kettle of water to the boil and prepare a bowl of iced water.
- 2
Put the spinach in a colander and pour over the just-boiled water, then use tongs to quickly transfer to the iced water. Once cold, squeeze as much water out of the spinach as possible and add to the tahini dressing, mixing well with your hands so that all of the leaves are well coated.
- 3
Preheat the grill to medium. Put the trout, skin-side down, on a foil-lined baking tray. Brush with the oil and sprinkle with the shichimi togarashi. Grill for 8 minutes, or until opaque and cooked through. Heat the rice according to pack instructions, then mix with ½ of the salad onions and the sushi ginger. Serve the trout with the rice, spinach and remaining salad onions.
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