Lavash Wrapped Trout or Snapper Recipe
The first time I went to Armenia I learned so much about their absolutely spectacular food. Because of its location, the cuisine has influences from so many other countries. I love that the dishes often combine sweet and savory ingredients together and also use so many fresh herbs. I was absolutely knocked out by the flavors and wanted to make an Armenian inspired feast for Easter this year. While the fish is a real show stopper, using a smaller fish would make this a recipe perfect for any night of the year.
To complete the meal serve with:
Simple Armenian Stuffed Cabbage Dolma
Glazed Potatoes, Apples and Pears
Chocolate Negroni
Recipe featured on Rachael Ray's Meals in Minutes.
Ingredients
- 1 whole 5-6 pound Rainbow trout or red snapper, cleaned
- Salt and pepper
- 1 lemon, thinly sliced
- 1 bulb’s worth of garlic cloves, crushed
- 1 small yellow or white onion, thinly sliced
- ½ bulb of fennel, thinly sliced
- 4 bay leaves
- ½ of a bunch of parsley
- ½ of a bunch of dill
- ½ of a bunch of tarragon
- A few red peppers, thinly sliced, optional
- EVOO for drizzling
- 1 package of large Lavash flat bread
- 1 jar, about 8 ounces, of ghee or prepare clarified butter, melted
Directions
Cut slashes about ½ inch thick along both sides of the fish and season with salt and pepper inside and out and. Fill the cavity with lemon, garlic, onion, fennel, bay leaves, herbs and red peppers, if using. Refrigerate the fish for several hours or overnight.
If refrigerating overnight, replace any dull looking herbs with fresh herbs as needed. Pat fish dry then coat evenly with EVOO, working into the slashes as well.
Line a baking pan with foil, with a few inches overhanging on all sides. Layer the lavash on top of the foil so that it’s overlapping and hanging off of the edges of the pan as well. Brush the lavash with the melted ghee and place the fish on top of the lavash. Using the foil, wrap the lavash up around the fish. Use another layer of foil to cover any gaps and tightly wrap the whole fish.
Preheat the oven to 400 F (200 C) and roast for 45 minutes on the center rack. Then remove the foil and cook for about another 15 minutes uncovered until the lavash is toasted and fish is cooked through. Brush with more ghee to help with toasting the outside of the lavash, as needed.
Transfer fish to a large serving board using the foil then slide the foil out from under the fish to serve.
