Prep time: 30 minutes Cook time: 30 minutes
Total time: 1 hour
Servings: 4-6 people
Ocean Trout Fillet
1.5kg skinless ocean trout fillet, pin-boned
Salt to season
Topping - Dressing
1 lemon juiced
1.5 tbsp tahini
125g greek yoghurt
1 tsp sumac
1 small bunch flat-leaf parsley, chopped finely
2 tsp lemon rind
1 heaped tbsp cashew nuts, chopped roughly
2 tbsp pomegranate
½ spanish onion, chopped finely
Rice, steamed greens and lemon to serve.
Turn the oven on 180 degree oven heat.
Wrap the trout in aluminium foil, place on a baking tray and place it into the oven for 20-30 min or until cooked medium.
While the trout is in the oven chop all the ingredients for the topping, placing them in separte bowls and set aside.
Mix the lemon, yoghurt and tahini together in a small bowl. Season with salt and set aside.
Take the fish out of the oven when ready, uncover and place onto a large serving plate. Set aside to cook for 10 to 15 minutes.
Once the fish is cool, coat the top of the fish with the tahini dressing. Mix the onion and parsley together and scatter on top of the dressing, then scatter the cashew nuts, then the pomegranate and sumac.
Serve with rice and steamed greens.