Roast trout with tomato, orange and barberry salsa
About this Recipe
By: Yotam Ottolenghi
This is one of those dishes that’s a lot easier than it looks. The result is a wow, for sure, but it isn’t at all complicated to put together. Serve with rice or potato salad.
Serves 2
Ingredients
-
150g cherry tomatoes, quartered
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1 orange, zest grated, to get 1 tsp, and juiced, to get 1 tbsp
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2 limes, 1 juiced, to get 1 tbsp, the other cut into wedges, to serve
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1½ tsp maple syrup (or honey)
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1½ tbsp barberries (or currants soaked in 1 tbsp lemon juice)
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1 tsp fennel seeds, lightly toasted and crushed
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 70g unsalted butter
- 1 small garlic clove, peeled and crushed
- 2 trout, gutted and scaled (ask the fishmonger to do this for you, if need be)
- 10g coriander leaves, finely shredded
Step by Step Instructions
Step 1
Heat the oven to 230C/450F/gas mark 8.
Step 2
Put the tomatoes in a medium bowl with the orange zest, orange juice, lime juice, maple syrup, barberries, fennel seeds, oil, an eighth of a teaspoon of salt and a good grind of pepper, and toss to combine.
Step 3
In a small pan, gently warm the butter with the garlic on a medium heat until just melted. Line a medium-sized oven tray with greaseproof paper, and lay the trout on top, spaced apart. Sprinkle each fish all over and inside with a quarter-teaspoon of salt, then pour over the butter mixture, making sure it covers both sides of the fish as well as the cavity. Roast for 18-20 minutes, basting once, until the fish is just cooked.
Step 4
Put one fish on each plate and spoon over some of the cooking juices. Stir the coriander into the salsa, spoon over the fish, and serve with lime wedges.
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