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This recipe is classed as easy

Rating 2.84 / 5 (31 votes)

Prep time:
20 min
Cook time:
35 min

Allegra McEvedy’s Turkish fish dish makes an impressive dinner party main filled with a fragrant mix of rice, herbs, currants and almonds


1. Preheat the oven to 180C/160 fan/gas 4. Put the onions, herbs, spices, almonds, currants and lemon zest into a bowl. Add the warm rice and stir in the butter so that it melts. Season with salt and pepper.

2. Season the inside of the trout and fill with the rice stuffing, securing them with cocktail 2-3 sticks each. You may need to push the sticks quite hard.

3. Choose a tray that fits all four fish quite snugly and is deep enough to contain the wine. Pour in the wine and extra virgin olive oil along with 100ml of water. Season with salt and pepper.

4. Bake in the oven for 20 minutes. Serve with the juices and cos leaves, lemon wedges, peppers, tomatoes and onion rings.

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