Ingredients

• 55g/2oz pine nuts
• 1 fillet rainbow trout
• halved
• 1 tbsp olive oil
• 15g/½oz butter
• ½ lemon
• juice only
• 1 tbsp olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 200g/7oz long grain rice
• 200ml/7fl oz hot vegetable stock
• salt and freshly ground black pepper
• 2 tbsp chopped fresh dill
• plus a sprig for garnish
• 2 tbsp chopped fresh flatleaf parsley
• 1 tbsp olive oil
• ½ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 1 fresh green chilli
• chopped
• 3 fresh tomatoes
• chopped
• salt and freshly ground black pepper
• 2 tbsp white wine
• 1 handful fresh basil
• torn

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the trout with pine nut crust
• place the pine nuts in a food processor or mini blender and pulse until roughly chopped. Spread out on a tray and roll the trout fillet pieces in the nuts to coat.
• Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side
• or until golden-brown and crisp. Add the lemon juice at the end
• allowing it to slightly reduce in the pan.
• For the herb rice
• heat the oil in an ovenproof pan and gently fry the onion and garlic until soft. Add the rice and fry for 1-2 minutes. Add the hot vegetable stock
• season
• to taste
• with salt and freshly ground black pepper and stir. Cook on the hob for about 7-8 minutes
• then put a lid on the pan and place in the oven for a further 8-10 minutes
• stirring once during cooking and adding more hot water if more liquid is required.
• Remove from the oven and stir in the chopped dill and parsley.
• For the spicy tomato sauce
• heat the oil in a saucepan and gently fry the onion and garlic until soft. Add the chilli and fry for a further 1-2 minutes. Add the chopped tomatoes
• season
• to taste
• with salt and freshly ground black pepper and turn up the heat until the tomatoes are cooking down and the sauce is bubbling. Add the white wine and cook for a further two minutes. Reduce the heat and put a lid on the pan. Cook for a further five minutes
• or until the tomatoes are cooked down. Finally stir in the torn basil leaves.
• Using a hand blender
• process the sauce until smooth
• adding more salt and freshly ground black pepper if required.
• To serve
• place a spoonful of the rice onto a serving plate
• arrange the trout halves on top and spoon over the sauce. Garnish with a sprig of dill.