This dish is inspired by a Claudia Roden recipe. We add a tahini
sauce to the fish at the end of cooking just to coat it. It's light
1 tbspolive oil4ocean trout fillets (about 150gm each), pin-boned50 gmunhulled tahiniJuice of 1 lemonFennel and pomegranate salad2fennel bulbs, shaved on a mandolin1 cuptorn mint½Spanish onion, thinly sliced into ringsSeeds from ½ pomegranateJuice of ½ lemon2 tbspextra-virgin olive oil
Heat a large non-stick frying pan over medium-high heat until hot, add olive oil and ocean trout skin-side down and fry until skin is crisp (2-4 minutes). Turn and continue frying until ocean trout is cooked to your liking (3-4 minutes for medium-rare).
Meanwhile, combine tahini, lemon juice and 100ml boiling water in a bowl, season to taste and whisk until smooth, then, when the fish is nearly cooked, add to pan, bring to a simmer, then remove pan from heat, cover with a lid and keep warm.
For fennel and pomegranate salad, combine ingredients in a bowl, season to taste and toss to combine.
Remove ocean trout from pan and transfer to serving plates, spoon sauce over fish and serve with fennel salad.