Roast Trout with tomato, orange and barberry salso
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.
Steelhead can be substituted for the trout.
150g cherry tomatoes quartered
1 orange, zest grated, to get 1 tsp, and juiced, to get 1 tbsp
2 limes, 1 juiced, to get 1 tbsp, the other cut into wedges, to serve
1½ tsp maple syrup (or liquid honey)
1½ tbsp barberries (or currants soaked in 1 tbsp lemon juice)
1 tsp fennel seeds, lightly toasted and crushed
1 tbsp olive oil
Salt and freshly ground black pepper
70g unsalted butter
1 garlic clove, peeled and crushed
2 trout, or 150 g steelhead per person
10g coriander (cilantro) leaves, finely shredded
YIELD: dinner for 2
- Heat the oven to 230C/450F.
- 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.
- 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 parchment or foil, 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.
- 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.