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Baked ocean trout with tahini and herb salad

Name: Baked ocean trout with tahini and herb salad
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Yield: 6
Ingredients: 800g skinless ocean trout fillet, pin-boned; 1 tablespoon extra virgin olive oil; 1/2 cup (140g) thick Greek-style yoghurt; 1 tablespoon tahini; 1 tablespoon lemon juice; 2 teaspoons sumac (see note); 2 preserved lemon quarters, flesh and white pith discarded, rind finely chopped (see note); 1 bunch coriander, leaves finely chopped; 1 bunch flat-leaf parsley, leaves finely chopped; 1/4 cup (40g) toasted pine nuts; Roast potatoes, to serve

2 ratings

55m

20m

Baked ocean trout with tahini and herb salad

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

800g skinless ocean trout fillet, pin-boned
1 tablespoon extra virgin olive oil
1/2 cup (140g) thick Greek-style yoghurt
1 tablespoon tahini
1 tablespoon lemon juice
2 teaspoons sumac (see note)
2 preserved lemon quarters, flesh and white pith discarded, rind finely chopped (see note)
1 bunch coriander, leaves finely chopped
1 bunch flat-leaf parsley, leaves finely chopped
1/4 cup (40g) toasted pine nuts
Roast potatoes, to serve

Method

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.