Tunisian stuffed trout

Ingredients for 2 servings:

• 2 trout, approx. 250 g each
• 1 tsp oil
• 1 egg(s), hard-boiled, cut into small cubes
• ½ egg(s), beaten
• 2 tsp Parmesan, freshly grated
• 60 g tuna in its own juice, from the can
• 2 tsp onion(s), diced
• 8 olives, sliced
• ½ tsp turmeric powder
• 2 tsp parsley, freshly chopped
• salt and pepper
• 200 g potatoes, peeled and cut into cubes
• 150 g red bell pepper(s), roughly diced
• 150 g tomatoes, roughly diced
• ½ tsp cumin powder
• 1 tbsp tomato paste
• 50 ml water
• 1 tsp paprika powder
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

cooked in aluminum foil

Clean the trout and season lightly inside and out. Mix the other ingredients for the filling well. Brush the aluminum foil with oil, fill the trout with the filling, and wrap it in the aluminum foil. Mix the tomato paste, paprika powder, and cumin with water, mix with the chopped vegetables, and season with salt and freshly ground pepper. Place the trout on one side of a rectangular baking dish. Add the vegetables to the other side. Preheat the oven to 180°C (top and bottom heat). Cook on the middle rack for about 40 minutes. Carefully open the aluminum foil and arrange the trout and vegetables on plates.