Categories: Fish- Trout- main dish

Ingredients

• 4 4-to-5oz. fresh or frozen trout fillets
• 1/2 tsp. coriander seeds
• 1/2 tsp. cumin seeds
• 1/2 tsp. caraway seeds
• 4 tsp. olive oil
• 1 tsp. finely shredded lemon peel
• 1 clove garlic, minced
• 1/4 tsp. ground cinnamon
• 1/4 cup pistachio nuts, finely chopped

Directions

1. Thaw fish, if frozen. Preheat oven to 350 degrees. Coat shallow baking pan with nonstick cooking spray; set aside.
2. Heat a small saucepan over low heat; add coriander, cumin, and caraway seeds. Cook and stir 4 minutes or until fragrant and golden. (Do not allow the seeds to burn or they will taste bitter). Remove from heat. Using a small food processor or mortar and pestle, grind seeds. Stir in oil, lemon peel, garlic, 1/2 tsp. coarse salt, 1/4 tsp. black pepper and the cinnamon.
3. Place pistachios in a small bowl; set aside.

4. Rinse fish; pat dry with paper towels. Spread one side of fish fillets with spice mixture. Bring up two opposite ends, fold fish into thirds. Dip tops and sides of fish bundles into nuts to coat; place in the prepared baking pan. Sprinkle with any remaining nuts.

5. Bake 15 to 20 minutes or until fish begins to flake when tested with a fork (145 degrees). Serve with lemon wedges to squeeze over fish.

6. per serving: 4g carbs, 227 cal.

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