Grilled Trout and Roasted Tomato Pasta
Who here actually eats the amount of fish you are supposed to? I know I don’t and when I do I am stuck in the Salmon, Tuna and Cod rut.
After reading about the similarities between trout and salmon, I gave one of my old salmon recipes a trout makeover.
This is a simple pasta dish with lemon and thyme grilled trout, with roasted tomatoes and onions to give a sweetness to the plain pasta.
Grilled Trout and Roasted Tomato Pasta
By Coffee Muffins, I sort of made this up as I went along…
Total time: 40 minutes
Yield: 2 dinner sized portions.
- 14 on the vine cherry tomatoes, I use organic.
- 1 onion, sliced into thick slices.
- 1 tablespoon of caster sugar
- 1 tablespoon of olive oil
- 1/2 teaspoon of sea salt
- Juice of half a lemon
- 2 sprigs of thyme, pick the leaves, throw away the stalks.
- 3 tablespoon of natural yoghurt
- 2 of trout fillets
- freshly ground black pepper
- 150 grams of pasta
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
- Grated grana padano, or similar italian hard cheese.
While the tomatoes are roasting, in a bowl add the lemon juice, thyme and yoghurt and mix to form a paste, coat each of the trout fillets. If you are lucky and have a double oven you could grill (broil) the trout at the same time as the tomatoes bake, if not leave them to soak in the marinade while the tomatoes cook. Then place the fillets on the grill under a medium heat, for at least 10 minutes (turn the heat down if they start to burn). I guess you could even cook them on the barbecue grill if the weather was good enough for it.
In the mean time cook the pasta. Once cooked, drain and add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, freshly ground black pepper and grate gran pecorino over it. Stir until the pasta is evenly coated.
To plate up add the pasta to plates topping with trout fillets and roasted tomatoes.
This is another light spring fish dish, but with all the different steps it is maybe a little too much work for a weeknight meal. It could be made much simpler by topping the pasta with fresh tomatoes rather than the roasted tomatoes listed here… While the roasted tomatoes and onions give it a sweetness, I think this could be more than compensated for by fresh cherry tomatoes.
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May 23rd, 2010 at 1:13 pm
that is one beautiful pasta dish!!! I particularly love the roasted tomatoes!
your photo is perfect! One of the things I always talk about to my young charges is colour…..food not only needs to taste good but it needs to look good! Your dish is a prime example!
cheers
.-= Chef Dennis’s last blog ..Mount Girls Paint a Mural for my Cafe!! =-.
May 23rd, 2010 at 1:35 pm
What an awesome delcious recipe a real winner here!
May 23rd, 2010 at 8:00 pm
I wish I could eat more fish – in Japan there was such an abundance but here in Austria it’s dire…Maybe it’s more eco not to eat so much fish though ^^ Pretty pasta, I love spirali, so chewy.
.-= Sasa’s last blog ..Almost Certain to Be Inauthentic Pyttipanna and Vanity =-.
May 24th, 2010 at 12:24 am
I absolutely love pasta that looks like this. Fantastic light and healthy dinner idea, great recipe. I too am usually stuck with your same fish choices
But at least heres a new recipe.
.-= Nancy aka Spicie Foodie’s last blog ..Matcha Blueberry Corn Muffins, a real treat =-.
May 26th, 2010 at 6:58 am
A simple but visually striking dish loaded with nutrition and pretty skimpy on fat. Really couldn’t ask for more. Lovely!
.-= denise @ quickies on the dinner table’s last blog ..just pointing in the general direction =-.