ROAST TROUT

A trout fillet is a boneless, skin on piece of fish cut from the side of the trout, prized for its delicate, flaky flesh and mild, slightly sweet flavour. When roasted, the skin crisps up beautifully while the flesh stays moist and tender, taking on a gentle caramelisation that accentuates nutty, buttery notes and lets any herbs or citrus you toss on top sing without overpowering the fish, resulting in a light, elegant dish that's both comforting and a touch fancy.

The crunchy herb salad that top it is the perfect light crunch to go with the soft flesh of the trout. It’s particularly great as a quick lunch centrepiece as it comes together in under half an hour and is so bright and striking for a lunch time sit down with mates and family.

ROAST TROUT

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ROAST TROUT 〰️

Time: 25 minutes

Serves: 4-6

1 fillet trout

3 tbl sp olive oil, plus extra

1 lemon, zest and juice

2 tea sp ground coriander

1 garlic, minced

1/2 fennel bulb, reserve fronds

1 Lebanese cucumber

1 red chilli

15 mint leaves

Sea salt, to taste

Preheat oven to 130 degrees Celsius.

Make your marinade by placing lemon zest, garlic, ground coriander, olive oil and a pinch of sea salt in a bowl and bringing together. Pop your trout skin side down on a baking tray. Using a brush, brush your marinade onto the flesh side of your trout. Let marinade if you have time, or pop into the oven for 15 minutes or until just cooked through. Leave fillet to rest for 5 minutes after cooked.

Whilst fish is cooking, thinly slice your fennel, cucumber and red chilli all on a diagonal. Remove seeds from chilli first if you want the dish less spicy. Place in a bowl with mint leaves, fennel fronds, lemon juice, a dash of olive oil and sea salt to taste.

To plate, serve fish onto a platter plate, and finish with light salad on top.