This is one of my signature recipes. The results are stunning, and produced with minimal effort. Once you know how easy it is, you can’t resist making it. All you need is a muffin pan and fresh, skinless fillet of trout. Then stand back and watch as this dish virtually makes itself.
8 slices fresh fillet of trout (4 fish preferable small)
6 Tbsp olive or canola oil
3 cloves of garlic, crushed
1 tsp paprika
4 Tbsp soy sauce
2 Tbsp honey
3 Tbsp tomato paste or ketchup
½ tsp salt
Preheat oven to 400°F. Freeze fish for half an hour before slicing. Cut each fillet in half lengthwise. Mix marinade ingredients and marinate fish for half an hour (you can marinate the fish for up to 24 hours)
Arrange a strip of fish along the wall of a muffin cup, continuing with another strip in a spiral fashion until the entire cup is full.
Bake for 15 minutes until nicely golden.
Tip: For a colorful presentation, prepare a small salad from fresh coriander and thin strips of hot pepper. Season salad with a bit of olive oil and salt and place a small mound of salad on top of baked fish.