Roasted trout with tomato, orange and barberry salsa

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

Preparation info

Serves
two

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This is one of those dishes which is simple and quick enough for a mid-week but impressive enough to serve to guests you want to make feel special. The recipe is one which easily doubles or triples, so that also helps. To get ahead, make the salsa the day before and keep in the fridge until ready to serve. This dish needs little more than some rice or a potato salad alongside.

Ingredients

Fish course
Pescatarian
Gluten-free

Method

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