Trout Baked with Lemon Balm and Lime with Rice Ball Garnish
Main Dishes | European cuisine
⏳ Time
35 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Depending on the size of the fish and the oven, the cooking time may vary from 30 to 45 minutes. The main thing is to ensure that the rice balls develop a golden crust.
Ingredients
- Trout - 52.9 oz
- Lemon - 1 piece
- Lime - 1 piece
- Rosemary - to taste
- Lemon-Pepper Mix - to taste
- Rice - 2 cups
- Dill - 3 bunches
- Scallions - 2 bunches
- Mayonnaise - 4 tablespoons
- Feta cheese - 3.5 oz
- Water - 7 fl oz
- Salt - 3 teaspoons
- Lemon Balm - 1 bunch
Step by Step guide
Step 1
Marinate the fish. Clean the fish, remove the gills. Cut one lemon in half, peel one half with a knife (only the yellow zest, the white soft part can be left), and chop it into medium-sized cubes. Blend the chopped lemon, 2 teaspoons of rosemary, ground pepper mix, and salt to taste in a blender until smooth (small white pieces of lemon may remain, but not too large).
Step 2
Squeeze the juice from the second half of the lemon and set it aside.
Step 3
Generously coat the inside of the fish's belly with the resulting mixture (you can trim the tail a bit), secure the belly with toothpicks as close to the cut as possible so that the parts of the fish's belly fit tightly together. Sprinkle 1 teaspoon of salt on one side of the fish's scales and rub it in, then do the same on the other side. Place the fish in a bag, tie it, and refrigerate for 1 to 1.5 hours.
Step 4
Rice Balls. Cook the rice and remove it from the heat 5-7 minutes before it's done, allowing it to cool.
Step 5
Blend 100 ml of water, 3 teaspoons of mayonnaise, 50 g of feta cheese, 2 bunches of green onion, and 2 bunches of dill (tear the herbs by hand) in a blender until smooth.
Step 6
Pour the sauce into the cooled rice, mix well, and shape into 12 firm balls.
Step 7
Fish. Remove the toothpicks, discard excess marinade, ensuring there are no white pieces of lemon left and that the rosemary has reduced to 2-3 times less.
Step 8
Tear the lemon balm into large pieces and place it inside the fish's belly. Cut the lime into slices and then cut the slices into quarters, placing them on top of the lemon balm, and add a bit of mint on top of the lime. There shouldn't be too much lemon balm, but there should be enough.
Step 9
Grease a baking tray with oil, place the fish and rice balls on it. To achieve a crispy crust on the balls, brush them with a thin layer of mayonnaise. I leave a drop of mayonnaise on each ball and spread it with a special brush.
Step 10
Preheat the oven to 338°F with both top and bottom heating, and bake the fish with the balls for 30-35 minutes.
Step 11
After 15 minutes of baking, remove the fish from the oven and brush it with lemon juice. You can repeat this a few times.
Step 12
With the remaining 50 g of feta cheese, a spoonful of mayonnaise, and a bunch of dill, make a sauce (do not add green onion).
Step 13
Slice the fish, serve with two rice balls, and garnish with the sauce.
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