Fast Ed’s fab trout

Here’s a simple family meal, straight off the barbecue, using a fish that’s nationally available all year round. What’s more, it’s budget-friendly. Perfect!

BHG TV’s ‘Fast Ed’ Halmagyi adds unique flavour to a favourite fish

Cedar-planked rainbow trout with grilled caponata

PREPARATION TIME: 15 MINS COOKING TIME: 30 MINS SERVES: 4 (AS A MAIN)

2 red onions, peeled, halved

4 celery sticks, ends trimmed, halved crossways

1 red capsicum, halved, seeds and membrane removed

1 eggplant, thickly sliced

1 Tbsp extra virgin olive oil

8 garlic cloves, crushed ½ bunch rosemary, leaves

picked and chopped ½ bunch thyme, leaves picked

2 Tbsp dry sherry

4 ripe tomatoes, chopped Freshly ground black pepper

2 small (about 500g each) whole rainbow trout, cleaned and gutted (ask your fish shop to do this for you)

4 cedar planks, soaked in cold water for 2 hours

(see Cook’s tips)

Lemon wedges and small basil

sprigs, to serve

1 Preheat a barbecue grill (with a lid) on high. To make caponata, combine onion, celery, capsicum, eggplant and 2 teaspoons of the oil in a bowl. Add vegies to grill and cook for 8-10 minutes or until lightly blackened and just tender. Transfer to a plate and set aside to cool slightly. Dice vegies.

2 Place a roasting pan over barbecue and add 1 teaspoon of the oil. Add garlic, rosemary and thyme. Cook, stirring continuously, for 1-2 minutes. Add sherry and tomatoes and cook, stirring with a wooden spoon, until tomatoes break down to form a sauce. Reduce heat to low and add the chopped vegies. Season with pepper. Cook for 2-3 minutes or until well combined and heated through. Remove from heat, cover and set aside.

3 Rub trout with remaining olive oil and season with pepper. Arrange trout on the soaked planks, then set on the grill over medium heat. Close lid and cook for 15-20 minutes, or until fish is just cooked.

4 Serve half a fish per person on top of the caponata, with lemon wedges and basil.

COOK’S TIPS

This recipe was tested with BBQ Buddy Cedar Planks, available from Bunnings.

You can serve the fish and caponata with 4 small (40g) wholemeal grain rolls – 1 per person. See nutrition info (right) for the carb exchanges.