Baked ocean trout with tahini and herb salad

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

Recipe «Baked ocean trout with tahini and herb salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.