850 gmocean trout fillet, skin on, pin-boned2 tbspolive oilTo serve:lemon wedgesWalnut and coriander salsa140 gmwalnut halves½ cupfinely chopped coriander (about 1 bunch)¾preserved lemon, white pith removed, rinsed, finely chopped100 mlextra-virgin olive oil2 tbspeach of finely chopped flat-leaf parsley and mint2 tspsumac
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.