Baked ocean trout with tahini and herb salad

Cooking Fish Baked ocean trout with tahini and herb salad

This Mediterranean-inspired fish dish signals easy summer entertaining and a long, laidback alfresco lunch.

Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Shellfish free Soy free Wheat free
  1. Preheat the oven to 140°C and line a large tray with baking paper. Place trout on the tray, brush with oil and season. Bake for 20 minutes. Remove from oven and cool completely. Transfer to a large platter.
  2. Meanwhile, combine yoghurt, tahini, lemon juice and 1 teaspoon sumac, and season.
  3. In a separate bowl, combine preserved lemon rind, herbs, pine nuts and remaining 1 teaspoon sumac.
  4. Spread fish with tahini sauce and scatter with herb mixture. Serve with potatoes.

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800g skinless ocean trout fillet, pin-boned
1 tbsp extra virgin olive oil
1/2 cup thick Greek-style yoghurt
1 tbsp tahini
1 tbsp lemon juice
2 tsp sumac
2 preserved lemon quarters, flesh and white pith discarded, rind finely chopped
1 bunch coriander, leaves finely chopped
1 bunch flat-leaf parsley, leaves finely chopped
1/4 cup toasted pine nuts
Roast potatoes, to serve

Adv

Autors
Preparation time
55
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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