ROAST TROUT

ROAST TROUT

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

  1. Preheat oven to 130 degrees Celsius.

  2. Make your marinade by place 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.

  3. 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.

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

ROAST TROUT

ROAST TROUT

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

  1. Preheat oven to 130 degrees Celsius.

  2. Make your marinade by place 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.

  3. 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.

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