Name: Trout and Red Cabbage on Naan
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb (675 g) trout fillets, without skin; 1 lemon, zest finely grated; 3 tbsp dill, finely chopped, plus more for serving; 3 tbsp (45 ml) lemon juice; 1 tbsp (15 ml) olive oil; 2 tsp (10 ml) honey; 1/2 cup (125 ml) sour cream; 2 tbsp small sour dill pickles, chopped; Tabasco-style sauce, to taste; 4 naan breads; 1 cup (85 g) red cabbage, thinly sliced on a mandoline; 1 green onion, thinly sliced

Preparation

- With the rack in the middle position, preheat the oven to 375°F (190°C).
- Place the fish in a 13 x 9-inch (33 x 23 cm) baking dish. Sprinkle with the lemon zest and 1 tbsp of the dill. Drizzle with 1 tbsp (15 ml) of the lemon juice, the oil and honey. Season with salt and pepper. Cover with foil and bake for 10 minutes or until the fish is cooked through. Remove the foil and break the fish into large pieces using a fork.
- Meanwhile, in a bowl, combine the sour cream with the remaining dill, 1 tbsp (15 ml) of the lemon juice, the pickles and Tabasco. Season with salt and pepper. Set aside.
- Toast the naan.
- Spread the sour cream mixture over the naan. Top with the red cabbage. Season with salt and pepper. Drizzle with the remaining 1 tbsp (15 ml) of the lemon juice. Divide the trout among the naan and drizzle with the cooking juices. Sprinkle with the green onion and more dill. Serve immediately.

Trout and Red Cabbage on Naan

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