Baked Trout With Chickpea Pilaf

• 1/3 cup olive oil
• 1 None red onion, peeled, cut into thin rings
• 7 oz basmati rice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 cups vegetable stock
• 1 (15 oz) can chickpeas, drained, rinsed
• 1 tbsp finely sliced preserved lemon
• 2 1/4 lb whole fillet trout, skin removed, deboned
• -1 None Salad
• 1/3 cup fresh parsley leaves
• 1/3 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 2 tbsp lemon juice

1. Preheat oven to 350u0b0F.
2. Heat oil in a large Dutch oven over medium heat. Saute onion 1-2 mins, stirring, until lightly golden brown. Add rice and spices. Cook for 2-3 mins, until fragrant. Season to taste. Stir in stock, chickpeas and preserved lemon. Cover and transfer to oven to bake for 20-25 mins, until rice is almost tender.
3. Uncover rice and place trout on top. Season to taste. Return to oven to bake for 12-15 mins, until trout is just cooked through.
4. Meanwhile, to make the salad, toss all ingredients together in a serving bowl and season to taste. To serve, sprinkle salad over trout in Dutch oven.

olive oil, red onion, basmati rice, ground cumin, ground coriander, vegetable stock, chickpeas, lemon, fillet trout, salad, parsley, mint leaves, fresh cilantro, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/33126 (may not work)