Name: Baked ocean trout with tahini and herb salad
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Yield: 1
Ingredients: 800g skinless ocean trout fillet, pin-boned; 18.20 gm extra virgin olive oil; 140g yoghurt; 24.00 gm tahini; 21.00 gm lemon juice; 2 tsp sumac (see note); 2 preserved lemon quarters, flesh and white pith discarded, rind finely chopped (see note); 1 bunch coriander, leaves finely chopped; 1 bunch flat-leaf parsley, leaves finely chopped; 40g pine nut; Roast potatoes, to serve

Baked ocean trout with tahini and herb salad

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Prep Time:
55 minutes

Cook Time:
20 minutes

Total Time:
75 minutes

Effortless Mediterranean fish recipe perfect for summer gatherings and leisurely outdoor dining.

Ingredients:

800g skinless ocean trout fillet, pin-boned
18.20 gm extra virgin olive oil
140g yoghurt
24.00 gm tahini
21.00 gm lemon juice
2 tsp sumac (see note)
2 preserved lemon quarters, flesh and white pith discarded, rind finely chopped (see note)
1 bunch coriander, leaves finely chopped
1 bunch flat-leaf parsley, leaves finely chopped
40g pine nut
Roast potatoes, to serve

Instructions:

Preheat your oven to 140°C and line a large tray with baking paper. Arrange the trout on the tray, brush with oil, and season. Bake for 20 minutes until perfectly cooked. Let it cool completely, then elegantly transfer to a large platter.
In a bowl, mix together yogurt, tahini, fresh lemon juice, and 1 teaspoon of sumac, then season to taste.
Combine the preserved lemon rind, herbs, pine nuts, and remaining 1 teaspoon of sumac in a separate bowl.
Coat fish generously with creamy tahini sauce, sprinkle with fragrant herb mixture, and pair with crispy potatoes.

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