850 gm ocean trout fillet, skin on, pin-boned
2 tbsp olive oil
lemon wedges, to serve
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
We used snapper fillets cooked over roasted sliced Agria potatoes. Part cooked at 180°C and then at 110°C with the fish overtop. Replace the preserved lemon with finely grated zest from 3/4 lemon
Gourmet Traveller magazine
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.
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).
Carefully transfer trout to a plate, spoon salsa over and serve immediately with lemon wedges to the side.