Easiest-ever ocean trout

Easy Ocean Trout with Cucumber and Preserved Lemon Salad

Ocean trout is slightly less rich than salmon. In this recipe you can use a side of salmon instead, if preferred. Roasting a whole side of fish is perfect for entertaining and an oily fish like ocean trout is very forgiving. If you happen to over cook it by a few minutes, it’s still moist and juicy.  

Prep Time: 5 min, Cook time: 20 mins

Serves 4-6

Ingredients

• 1 whole side ocean trout (about 1.2kg), skin on, pin-boned
• extra virgin olive oil, for brushing

Cucumber and Preserved Lemon Salad

• 4 baby Lebanese cucumbers, thinly sliced
• 1 small red onion, sliced thinly into rings
• 1 fennel bulb, trimmed, thinly sliced, fronds reserved
• 2 cups (loosely packed) mixed herbs such as dill, chervil or parsley
• rind of ½ preserved lemon, chopped finely
• 2 tablespoons extra virgin olive oil
• 2 teaspoons honey
• juice of 1 lemon
• large pinch of sumac

Method

1. Preheat oven to 130°C (110°C fan-forced). Remove the trout from the refrigerator 30 minutes before cooking. Place trout, skin-side down, on a large oven tray lined with baking paper. Brush with oil and season to taste with sea salt flakes and freshly ground black pepper. Roast for about 15-18 minutes or until almost cooked through.
2. Meanwhile, combine cucumbers, onion, fennel, reserved fronds, herbs, preserved lemon in a large bowl. To make the dressing, whisk the remaining ingredients in a separate bowl to combine; season to taste.
3. Carefully slide skin from trout and discard (optional); place trout on a large serving platter. Spoon over Cucumber and Preserved Lemon Salad; drizzle with dressing.

Recipe by Womens Weekly Food