Slow-roasted ocean trout with walnut and coriander salsa

AT A GLANCE

  • Serves 6 people

  • 850 gm ocean trout fillet, skin on, pin-boned
  • 2 tbsp olive oil
  • To serve: lemon wedges
  •  
  • Walnut and coriander salsa
  • 140 gm walnut halves
  • ½ cup finely chopped coriander (about 1 bunch)
  • ¾ preserved lemon, white pith removed, rinsed, finely chopped
  • 100 ml extra-virgin olive oil
  • 2 tbsp each of finely chopped flat-leaf parsley and mint
  • 2 tsp sumac
01   For walnut and coriander salsa, preheat oven to 180C. Place walnuts on an oven tray and roast until deep golden (5-10 minutes). Cool, then rub off excess skins, finely chop and transfer to a bowl. Add remaining ingredients to walnuts and season to taste with freshly ground black pepper. Refrigerate until required.
02   Reduce oven to 110C. Place trout, skin-side down, on a baking paper-lined oven tray, brush with oil, season to taste with sea salt and roast until medium rare (30-35 minutes).
03   Carefully transfer trout to a plate, spoon salsa over and serve immediately with lemon wedges to the side.

Recipe:

BRIGITTE HAFNER

Photography:

CHRIS CHEN

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

CITRUSSY CHARDONNAY SUCH AS MILTON RIVERPOINT OR KRINKLEWOOD. , suggested by JAMES BROADWAY

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