This is such a useful recipe to feed a crowd as it can be prepped in advance. If you are using salmon, keep an eye on cooking times as salmon sides are often thicker than trout and might need longer in the oven
4 red, yellow or orange peppers 2 tbsp olive oil, plus extra for greasing and drizzling 125g quinoa 300ml vegetable stock 100g stoned olives, roughly chopped 2 large handfuls of soft herbs, such as parsley, mint, basil, chives, coriander and a little tarragon, chopped Finely grated zest of 1 lemon and a little juice
3 tbsp pine nuts, toasted in a dry pan 2 x 500g sides trout or salmon, cleaned and pin-boned
Step 1) Pre-heat the oven to 220°C, Gas Mark 8. To make the stuffing, slice the “cheeks” from the peppers leaving the seeds and pith behind and arrange on an oiled baking sheet, skin-side up. Drizzle with oil and roast for about 20 minutes, until charred.
Step 2) Put in a covered bowl or a plastic bag to steam. Once cool, peel off the skin. Turn the oven down to 170°C, Gas Mark 3. Meanwhile, rinse the quinoa in a sieve then put it in a pan with the vegetable stock. Bring to the boil and simmer for 16-18 minutes.
Step 3) Cool, then stir in 2 tablespoons olive oil and all the remaining ingredients (except the fish). Lay out five 30cm lengths of kitchen string across an oiled baking tray, about 4cm apart. Place one trout or salmon side, skin-side down, on the strings, adjusting them so that they are evenly spaced down the length of the fish. Season the fish with salt and pepper and carefully spoon the stuffing mixture on top, pressing it down firmly. Season the second fish side then lay it on top of the stuffing, skin-side up. Bring up the ends of each string and tie together. The fish can be prepared to this stage a few hours in advance and kept in the fridge.
Step 4) Bring up to room temperature before cooking. Bake the fish for 15-20 minutes, depending on thickness, until it just flakes when pressed. Serve with a green salad.