Rainbow trout with herbs and organic garbanzo beans


Filets of rainbow trout
1/4 bunch of coriander
1/4 bunch of parsley
1/4 bunch of mint leaves
1 garlic clove
Juice of 1 lemon
1/4 cup olive oil
Atlantic sea salt & Pepper
250 grams organic garbanzo beans,
soaked for 12 hours and cooked until softened.


The Fish: Brush fish fillets with olive oil
and sprinkle with Atlantic sea salt.
Bake, skin side up, in the oven for 4 minutes
at 240°C.
In a food processor, grind parsley, coriander,
mint, garlic, lemon juice, salt and pepper.
2. When fish is ready, warm herb paste and prepared organic garbanzo beans
in a heated pan with olive oil.
Add salt and pepper to taste to heated herb paste and garbanzo beans.
Top fish on serving plate with heated herbs and garbanzo beans.