Roasted trout with tomato, orange and barberry salsa

Name: Roasted trout with tomato, orange and barberry salsa
Ingredients: 150g cherry tomatoes, quartered; 1 orange: finely grate the zest to get 1 tsp, then juice to get 1 tbsp; 2 limes: juice 1 to get 1 tbsp, cut the other into wedges to serve; 1½ tsp maple syrup (or honey); 1½ tbsp barberries (or currants soaked in 1 tbsp lemon juice); 1 tsp fennel seeds, lightly toasted and crushed; 1 tbsp olive oil; 70g unsalted butter; 1 small garlic clove, crushed; 2 whole trout, gutted and scaled (ask your fishmonger to do this for you) (700g); 10g coriander leaves, finely shredded; salt and black pepper

4 steps

Updated at: Thu, 17 Aug 2023 07:38:35 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories711.1 kcal (36%)

Total Fat49.7 g (71%)

Carbs22.1 g (8%)

Sugars12.2 g (14%)

Protein46.7 g (93%)

Sodium525.3 mg (26%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

150gcherry tomatoes

quartered

1orange

finely grate the zest to get 1 tsp, then juice to get 1 tbsp

2limes

juice 1 to get 1 tbsp, cut the other into wedges to serve

1 ½ tspmaple syrup

or honey

1 ½ Tbspbarberries

or currants soaked in 1 tbsp lemon juice

1 tspfennel seeds

lightly toasted and crushed

1 Tbspolive oil

70gunsalted butter

1garlic clove

small, crushed

700gwhole trout

gutted and scaled, ask your fishmonger to do this for you

10gcoriander leaves

finely shredded

salt

black pepper

Instructions

Step 1

1. Preheat the oven to 230°C fan.

Step 2

2. Put the tomatoes into a medium bowl with the orange zest, orange juice, lime juice, maple syrup, barberries, fennel seeds, oil, ⅛ teaspoon of salt and a good grind of pepper. Mix, then set aside.

Step 3

3. In a small pan, gently warm the butter with the garlic on a medium heat until just melted. Arrange the trout on a medium baking tray, spaced apart. Sprinkle the top, bottom and cavity of each fish with ¼ teaspoon of salt. Pour the butter mixture all over the trout, making sure it covers both sides as well as the cavity. Roast in the oven for 18–20 minutes, basting once, until the fish is just cooked.

Step 4

4. Serve the fish on the baking tray or arrange on plates, spooning over some of the cooking juices. Stir the coriander into the salsa and spoon over the fish. Serve with the lime wedges alongside.