Azerbaijani Lavangi Walnut Herb Trout

Ingredients

• 2 whole cleaned rainbow trout, about 10 oz each
• 1 small onion, very finely diced
• 1/2 cup walnuts, finely chopped
• 1/4 cup dried apricots, minced
• 2 tbsp chopped cilantro
• 1 tbsp chopped mint
• 1 tsp ground coriander
• 1 tsp lemon zest
• 1 tbsp pomegranate molasses
• 1 tbsp olive oil
• 1 lemon, cut into wedges
• 2 cups baby spinach
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Heat the oven to 200 C / 400 F, line a tray, and pat the cleaned trout very dry inside and out.
2. Mix onion, walnuts, apricots, cilantro, mint, coriander, lemon zest, pomegranate molasses, salt, and pepper into a moist stuffing.
3. Fill each trout cavity without packing too tightly, rub the skin with olive oil, and arrange fish on the tray.
4. Roast until the thickest flesh is opaque, flakes easily, and registers 63 C / 145 F, usually 18 to 22 minutes depending on thickness.
5. While the trout roast, wilt spinach in a covered skillet with a tablespoon of water and season it with salt and pepper.
6. Serve each fish over spinach with lemon wedges, checking carefully for any remaining bones before eating.

Allergen note: Contains fish and walnuts; ask the fishmonger to remove pin bones and use seeds for a nut-free filling.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.