Whole trout from the oven with moroccan spices

Name: whole trout from the oven with moroccan spices
Total time: 35 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 0.5 teaspoon chilli pepper flakes; 0.5 teaspoon cinnamon powder; 2 teaspoon paprika; 1 teaspoon coriander powder (ketoembar); 1 teaspoon cumin powder (djinten); 0.5 teaspoon powdered powder; 1 teaspoon ginger powder (djahé); 0.5 teaspoon lao powder; 0.5 teaspoon cardamom powder; 0.5 orange; 4 fresh trout; 40 gram white almonds; 15 gram fresh coriander; sea salt

Ingredients

4 tablespoon olive oil
0.5 teaspoon chilli pepper flakes
0.5 teaspoon cinnamon powder
2 teaspoon paprika
1 teaspoon coriander powder (ketoembar)
1 teaspoon cumin powder (djinten)
0.5 teaspoon powdered powder
1 teaspoon ginger powder (djahé)

0.5 teaspoon lao powder
0.5 teaspoon cardamom powder
0.5 orange
4 fresh trout
40 gram white almonds
15 gram fresh coriander
Sea salt

Directions

Mix 2 tablespoons of oil with a teaspoon of salt, all spices and the grater and juice of the orange in a bowl and spread the trout from inside and outside. Preheat the oven to 200 ° C.
Place the trout side by side on a baking tray covered with parchment paper. Put them in the oven and bake them in about 20 minutes brown and done.
Meanwhile, bake the almonds in the rest of the oil until they are light brown. Add the coriander, cook for a while and sprinkle with sea salt.
Place the trout on plates and sprinkle with the seasoned almonds. Tasty with rice or couscous and green vegetables.