Fragrant Roast Trout with Peach-Tomato Salad and Tahini Yoghurt
Fragrant Spiced Roast Trout with Peaches-Tomato Salad and Tahini Yoghurt
A perfect light summer lunch or dinner to share amongst friends. Feel free to play around with different spice mixes like ras el hanout or even just ground cumin and coriander. The salad is easily adaptable with the seasons: figs and fennel in autumn; roasted root vegetables in winter; and cucumber and pea in spring.
Fragrant Roast Trout with Peach-Tomato Salad and Tahini Yoghurt
Serves 4-6 • Prep 15 mins + 1 hour curing • Cook 25 mins
Key Ingredient
Pomegranate Sumac + Thyme Dressing
Ingredients
2 tsp flaky sea salt
2 tsp Baharat spice blend or Lebanese 7 spice mix
1 side ocean trout (1.2kg), skinless, pin-boned
2 tbs extra virgin olive oil
4 mixed peaches or nectarines, cut into wedges
800g mixed tomatoes, sliced and halved depending on size
1 small Spanish onion, thinly sliced into rounds on a mandolin
¼ cup dill sprigs, coarsely chopped
Pomegranate, Sumac and Thyme Dressing, to drizzle
Pistachios and toasted sesame seeds, to serve
Micro mint, to garnish
Lemon wedges, to serve
Tahini Yoghurt
200g Greek yoghurt
60g tahini
2 tbs lemon juice
Finely grated zest of 1 lemon
1 small garlic clove, finely grated
Method
1 Combine salt and spice blend in a small bowl. Scatter fragrant salt over trout. Cover and refrigerate to quick cure for 1 hour.
2 Preheat oven to 100C, fan-forced. Drizzle with olive oil and season with pepper. Roast for 20-25 mins until just cooked.
3 For tahini yoghurt, combine all ingredients together in a bowl and season to taste.
4 Place peaches, tomatoes and onion in a bowl, drizzle with ¼ cup dressing and gently toss to combine. Season to taste.
5 Arrange trout on a serving platter, scatter with pistachios and dill. Serve with tahini yoghurt, micro mint and lemon wedges.
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