This is an easy dinner that you can certainly serve even when company comes to call.
- 1 medium cauliflower
- 2 tbsp. olive oil
- 1 tsp. coriander
- 1/2 tsp. cumin
- pinch of cardamom and salt
- 4 trout fillets (5-6 oz. each)
- 4 tsp. peach jam (in our house – homemade using peaches grown in our yard)..sorry!
- pinch of salt
- 1/3 cup chopped pistachios
Preheat oven to 400 degrees. Line 2 baking sheets with foil. After cutting cauliflower into bite-size florets, toss with 2 tbsp. oil, the coriander, cumin, cardamom and salt. Spread out in single layer on one baking sheet and bake in the bottom third of the oven until edges are golden , stirring halfway through the 30 minute time. Set aside but keep warm.
Arrange the trout fillets skin side down, on the second prepared sheet. Sprinkle with a pinch of salt and pepper. Brush the peach jam over the tops of the trout. Sprinkle the chopped pistachios over the top, pressing gently to ensure they stick. Bake in the top third of the oven until a knife inserted into the thickest part of the fish comes out warm. Approximately 15 minutes.
When serving, plate the cauliflower in the center of each plate and set the trout fillet over the top. Add a chilled green salad on the table as well as lemon or lime wedges.