Slow-roasted ocean trout with walnut and coriander salsa
Fish / Summer / Brigitte Hafner / Serves: 6

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
cup finely chopped coriander (about 1 bunch)
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 180C and then at 110C 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.