Like most people I’m working my way through Ottolenghi Simple and trying to add more fish to my diet. This Roasted Trout dish is as simple and delicious as it sounds.
Ottolenghi says of this dish in Ottolenghi Simple….
This is one of those dishes which is simple and quick enough for a mid-week but impressive enough to serve to quests you want to make feel special. The recipe is one which easily doubles or triple, so that also helps. To get ahead, make the salsa the day before and keep in the fridge until ready to serve. This dish needs little more than some rice or a potato salad alongside.
Note : I got the fish market to pin bone these Trout fillets, the recipe calls for two whole trout, gutted and scaled.
150g cherry tomatoes, quartered
1 Orange: finely grate the zest to !tsp, then juice to get 1tbsp
2 limes: juice 1 to get 1tbsp, cut the other into wedges to serve
11/2 tsp maple syrup ( or honey)
1 1/2 tbsp barberries ( or currants 1 tbsp lemon juice
1 tsp fennel seed, lightly toasted and crushed
1 tbsp olive oil
70g unsalted butter
1 small garlic clove, crushed
2 whole trout, gutted and scaled ( ask your fishmongerto do this for You ( 700g)
10g coriander leaves, finely shredded
salt and pepper.
1. Pre heat the oven to 230 C fan
2. Put the tomatoes into a medium bowl with the orange zest, orange juice, lime juice, maple syrup, barberries, fennel seeds , oil, 1/8 teaspoon of salt and a good grind of pepper. Mix , then set aside.
3. In a small pan, gently warm the butter with the garlic a medium baking tray, spaced apart. Sprinkle the top, bottom and cavity of each fish with 1/4 teaspoon of salt. Pour the butter mixture all over the trout, making sure it covers both sides as well as the cavity. Roast in the oven for 18 – 20 minutes, basting once, until the fish is just cooked.
4. Serve the fish on the baking tray or arrange on plates, spooning over some of the cooking juices. Stir the coriander into the sals and spoon over the fish. Serve with the lime wedges alongside.
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