Roast ocean trout with peas, mint and fregola


  • Serves 4 people

  • 4 skinless ocean trout fillets (about 180gm each), pin-boned
  • 1½ tbsp olive oil
  • Finely grated rind and juice of 1 lemon
  • ½ garlic clove, finely grated
  • 90 ml buttermilk
  • Peas, mint and fregola
  • 300 gm fregola
  • 200 gm frozen peas, defrosted
  • 160 gm sugarsnap peas, trimmed, halved
  • 2 tbsp olive oil
  • Finely grated rind and juice of 1 lemon, or to taste, plus wedges to serve
  • 1 cup coarsely torn mint
  • ½ cup coarsely torn flat-leaf parsley
01   Preheat oven to 200C. For peas, mint and fregola, cook fregola in a large saucepan of boiling salted water until al dente, adding peas and sugarsnap peas in last 2 minutes of cooking (8-10 minutes). Drain, transfer to a bowl, add oil, lemon rind, lemon juice and garlic and season to taste. Just before serving, add herbs.
02   Meanwhile, place trout skin-side down on an oven tray lined with baking paper and set aside. Combine oil, lemon rind and juice and garlic in a bowl, season to taste, drizzle half over trout (reserve remainder) and roast until cooked to your liking (5-6 minutes for medium-rare). Coarsely flake over fregola mixture and set aside.
03   Add buttermilk to remaining oil mixture, drizzle over trout and serve with lemon wedges.
This recipe is from the November 2012 issue of Australian Gourmet Traveller.







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