Slow-roasted ocean trout with walnut and coriander salsa

You'll need

850 gm ocean trout fillet, skin on, pin-boned 2 tbsp olive oil To serve: lemon wedges   Walnut and coriander salsa 140 gm walnut halves ½ cup finely chopped coriander (about 1 bunch) ¾ 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


  • 01
  • 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.
  • 02
  • 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).
  • 03
  • Carefully transfer trout to a plate, spoon salsa over and serve immediately with lemon wedges to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Citrussy chardonnay such as Milton Riverpoint or Krinklewood.

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