Name: Ocean trout with watermelon, jalapeño and lime
Yield: 4
Ingredients: 100 gm daikon, cut into batons; 4 small (150gm each) ocean trout fillets, halved; ½ tsp each dry-roasted coriander seeds and fennel seeds, finely ground with a mortar and pestle; 2 tsp olive oil, plus extra to serve; 800 gm seedless watermelon, cut into small wedges, about 2cm-thick; Seeds from ½ pomegranate; ½ small white onion, thinly sliced; ½ cup (loosely packed) coriander; ½ cup (loosely packed) mint; Purple basil, radish cress and edible flowers (optional), to garnish; Jalapeño-lime dressing; 200 ml lime juice (from about 4-5 juicy limes), or to taste; 80 gm mild blossom honey, or to taste; 1-2 jalapeño, thinly sliced, or to taste

Lime, honey and a good pinch of salt give the watermelon here a sweet, sour and salty flavour, making this a refreshing summer salad to serve with just-warm roast trout. The fish is also great cooked ahead, chilled and flaked over the salad.

Ingredients

100 gm daikon, cut into batons

4 small (150gm each) ocean trout fillets, halved

½ tsp each dry-roasted coriander seeds and fennel seeds, finely ground with a mortar and pestle

2 tsp olive oil, plus extra to serve

800 gm seedless watermelon, cut into small wedges, about 2cm-thick

Seeds from ½ pomegranate

½ small white onion, thinly sliced

½ cup (loosely packed) coriander

½ cup (loosely packed) mint

Purple basil, radish cress and edible flowers (optional), to garnish

Jalapeño-lime dressing

200 ml lime juice (from about 4-5 juicy limes), or to taste

80 gm mild blossom honey, or to taste

1-2 jalapeño, thinly sliced, or to taste

Method

1.Preheat oven to 200°C. Place daikon in 400ml iced water in a bowl with 1 tsp salt and stand until needed; the salted water will balance the bitterness and keep the daikon crisp.

2.Season trout with ground spices and sea salt flakes. Heat oil in a large non-stick ovenproof frying pan over high heat, add trout, flesh-side down, and fry for 1 minute. Transfer pan to oven and roast until cooked to your liking (3 minutes for medium). Transfer fish to a plate to cool and remove and discard skin.

3.For dressing, whisk lime juice and honey in a bowl to combine, season to taste and add jalapeño.

4.Drain daikon and toss gently with watermelon, pomegranate, onion and herbs. Serve with trout, drizzled with jalapeño lime dressing and scattered with basil, cress and flowers.

Styling by Lisa Featherby

Styling by Lynsey Fryers