Tag Archives: fish with rice

Baked Trout with Bacon and Cherry Tomatoes (serves 4)

All I can say is that when my son suggested we have trout for dinner and I said “why not!”, I did not think it would be this delicious!

Doesn't this look good!

Doesn’t this look good!

There is nothing easier or faster that throwing a fish into the oven. I literally had this dish together in 10 minutes and a half hour later we were all chowing down!

This was memorable, not only because everyone around the table loved it equally, but it was such a physical thing to eat. We all had to tackle the fish to get to the succulent meat. Some removed the skin and bones, while others ate the skin and picked around the bones throughout the entire meal, forgoing knife and fork in some instances. I also cannot say enough about how well the cherry tomatoes went with the whole dish: totally yum!

Eating this from the pan is an option

Eating this from the pan is an option!

It is definitely an easy thing to try especially if you are one of those people who has the dreaded fish-fear: it is kind of hard to mess this up, so go ahead and take the plunge!


*This is a great Blood Type A Diet recipe BUT omit the bacon and tomatoes*

You will need:

4 whole trout (heads removed or left on), about 1/2 to 3/4 lb each

bunch of mixed herbs, enough to generously stuff the 4 fish (any of the following three: oregano, thyme, sage, rosemary, flat-leaf parsley)

2 cups cherry tomatoes

4 strips of bacon – optional (*do not use bacon if making this a Blood Type A Diet Recipe*)

Sea salt for seasoning

3 or so tbls extra-virgin olive oil


Preheat oven 400*

1 – Rub about 2 tbs of oil in shallow roasting dish (or use two smaller dishes like I did). Divide the herb combination into 4 even bunches and stuff each fish. Season fish lightly with sea-salt and wrap in bacon, stretching and pulling it as tightly as you can over the fish.

stuff trout with fresh herbs

stuff trout with fresh herbs

*If not using bacon: season with salt and lightly drizzle about 1 tablespoon of oil over fish and rub all over.

2 – Scatter the tomatoes around the fish and place in preheated oven. Take out of oven after 15 minutes and carefully turn fish. Continue to cook for another 10 minutes until done.

Wrap in bacon adn scatter tomatoes

Wrap in bacon and scatter tomatoes

3 – Take fish out and set oven rack close to the broiler and turn to high. Place fish under the broiler for about 1 minute and flip to do the other side. This will crisp up the bacon.

bake fish

bake fish

Serves as is, or, with a salad, a good crusty bread doused in olive oil, or rice and greens. I served our trout with basmati rice, sautéed spinach and garlic.

Serve with whatever you like

Serve with whatever you like

Salmon with Festival Rice Pancake (serves 4)

Again back to the dilemma I am faced with so often in the evening; finishing work late resulting in a late start to dinner. There is nothing worse than cantankerously hungry people snapping at one’s heels.

Salmon with Festive Rice Pancake

My solution for this has always been to grab the eternal bowl of leftover rice from the fridge and some fish from the freezer. This dinner can be whipped up in about 35 minutes, and pleases most palates.

I used salmon, but feel free to use whatever fish you have on hand. I am not a fan of running off to the supermarket to satisfy recipe instructions.


* Blood Type A friendly Dinner *

You will need: 4 6oz salmon fillets, 1/4 cup soy sauce, 1 tbs sugar, 1 tsp sesame oil (omit if Blood type A), 3 tbs extra-virgin olive oil (more for frying rice pancake), 1 lrg sweet onion, diced, 3 cloves garlic, finely chopped, 1/2 lb mushrooms (any type), sliced, 3 stalks celery including leaves, sliced, 2 medium carrots, 12 or so green beans, chopped, (or 1 cup frozen peas), sliced, 1 1/2 chicken cups stock (or 1 good quality veggie stock cube and 1 1/2 cups water), 1 tsp cayenne pepper flakes (optional), 4 eggs, beaten,  4 cups cooked basmati rice (a good way to use left-over rice), salt and freshly ground black pepper as needed.

1 – place fish in shallow dish and mix the soy sauce, sesame oil and sugar in a small bowl and pour over the fish. Let the fish marinate for a 1/2 hour (or longer in the fridge if it more convenient)

2 – If you have no cooked rice, cook it at this point.

Cook onions, celery and garlic

3 – Prep all veggies and put big saute pan on medium heat. add oil and add the celery, onions and garlic. saute for 5 minutes. Add the carrots, mushrooms, green beans (or peas), and pepper flakes and continue to cook for another 10 minutes.

Add rest of veggies and pepper flakes

4 – Add the stock (or water and stock cube), and bring to a boil. Simmer for a couple of minutes. Taste for addition of salt and pepper and add according to your taste.

add stock, then rice

5 – Add the rice and stir. Turn off pan and set aside. In large bowl, beat the eggs. Add the rice mixture and stir until incorporated.

fry salmon

6 – Wipe pan clean and put on med to high heat. Add 3 tbs oil and when it is hot arrange fish on pan. Fry on both sides until cooked through (about 3 to 4 minutes per side). Remove to a place and keep warm.

fry rice pancake

7 – Put small pan on med/high heat (I used an 8″ pan & it can be non-stick) and add some extra-virgin oil to coat the pan. When it is hot add a big scoop (1 1/4 cups) of the rice mixture and flatten down gently to cover the entire surface of the pan. Fry for 3 minutes, flip and fry on other side until lightly browned. Remove to a plate and proceed with the next pancakes.

You can also serve with a little sour cream or hot sauce (or a mixture of both)

Serve each person a pancake, a piece of fish and a drizzle of juice (this juice is from the fried fish after it has rested while cooking the rice cakes).