Pan-fried trout with orange zest, cayenne pepper and sumac

Pan-fried trout with orange zest, cayenne pepper and sumac

By
From
New Middle Eastern Food
Serves
6
Photographer
Mark Roper

Freshwater fish, such as trout, are popular in the north of Iran, and the proximity to Turkey and Azerbaijan adds a touch of chilli heat to some dishes from the region. It would be in keeping with the Iranian custom of balancing ‘hot’ and ‘cold’ dishes to serve cooling herbs alongside this spicy recipe.

Ingredients

Quantity Ingredient
1 orange, finely grated zest
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
2 teaspoons ground sumac
1 teaspoon sea salt
6 x 350g rainbow trout
80ml vegetable oil
rice, lemon wedges and fresh herbs, to serve

Method

  1. Preheat the oven to 120ºC. Scatter the orange zest on a small baking tray and dry in the oven for 30 minutes. Mix the dried zest with the spices and salt.
  2. Snip the fins from each trout and trim the tails neatly. Pat dry inside and out. Heat the oil in a heavy-based frying pan over a high heat. Sprinkle the spice mix over the trout, inside and out. Fry in batches, for about 4–5 minutes on each side, until the skin is golden and the flesh cooked through. Serve straight away.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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