Healthy lunch or dinner recipe for Rooibos Trout – serve with quinoa or a side salad
1 large fresh trout, filleted (or 4-6 x 180g portions)
1 deep baking tray, lined with tinfoil
1 orange, sliced in half and used as trivets for the cooling rack to rest on top
¼ cup rice (or barley/woodchips)
¼ cup rooibos tea leaves (about 6 teabags, torn open and emptied out)
¼ cup brown sugar
1 x small cooling rack, lightly greased
Heavy duty tinfoil, to seal
Add the rice, rooibos tea leaves and brown sugar to the base of your lined baking dish.
Place the cooling rack over the rice mixture, lay the fish on top, season with salt and pepper and place the baking dish over low heat. Leave on the heat until the rice mixture starts to smoke and sugar begins to melt.
Seal the dish tightly with tinfoil (the tinfoil should not touch the fish if possible), leave over the heat for another 1-2 minutes, then turn off the heat and leave the fish to smoke for 8-10 minutes or until tender.
Remove the fish, season, add a drizzle of olive oil and a squeeze of fresh lemon juice and serve with the beetroot salad.
Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog. Photo from ‘Sarah Graham’s Food Safari Season 2’ by Ricardo de Leça.