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Ingredientes
- 2 whl trout, cleaned
- 1 lrg Ripe pomegranate
- 1 Tbsp. Extra virgin olive oil
- 3 sm Onions, finely minced
- 2 x Cloves garlic, peeled and finely minced
- 1 x 4 ounces pac walnuts, coarsely minced
- 4 Tbsp. Parsley Salt and freshly grnd black pepper
- 1/4 tsp Grnd cardamom
- 2 Tbsp. Wine vinegar
- 2 ounce Butter or possibly margarine, melted
Direcciones
- With a sharp knife, cut top off pomegranate. Score fruit into about 6 wedges and pull apart into separate sections. Scoop the seeds into a small bowl. Set aside.
- In a medium frying pan over medium heat, heat the extra virgin olive oil. Add in onion and cook till soft and they begin to colour. Add in garlic and cook 1 minute longer.
- Stir in walnuts, parsley, salt and black pepper to taste, cardamom, vinegar and half the melted butter or possibly margarine. Remove from the heat and stir in 3/4 of the pomegranate seeds.
- Preheat the oven 200C. Lightly grease a large shallow baking dish.
- Rinse the fish under cool running water and pat dry with paper towels. Score each fish in 2 places on each side. Spoon 1/4 of the onion mix into each fish.
- Arrange fish in baking dish, drizzle with remaining butter or possibly margarine and bake uncovered for 12-15 min. Serve fish and sprinkle with the remaining pomegranate seeds.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 661g | |
| Calories 1315 | |
| Calories from Fat 914 | 70% |
| Total Fat 105.31g | 132% |
| Saturated Fat 36.21g | 145% |
| Trans Fat 0.02g | |
| Cholesterol 214mg | 71% |
| Sodium 426mg | 18% |
| Potassium 1496mg | 43% |
| Total Carbs 56.36g | 15% |
| Dietary Fiber 13.2g | 44% |
| Sugars 31.02g | 21% |
| Protein 46.18g | 74% |
