Grilled Trout, tomatoes and 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.

First roast your tomatoes and onions with the caster sugar, salt and oil in a 220oC oven. Preferably leave the tomatoes still on the vine, bake for 20 minutes or until the tomatoes start to brown or split a little.

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.