Baking
57 recipes
You can probably tell this is based on an Ottolenghi recipe (the “Simple” cookbook). It has that wow factor – that simple, smart dressing does it. Fish cooked on the bone - perfect for a special occasion.
I love this recipe because you can have it all ready to go - oven hot, everything prepped, serving dishes out – cooks in 18 minutes.
This is a dish that can be made for one, can be doubled, tripled.. up to as many as you like depending on your tray and oven size!
I made this recently for a dinner party for 14, as one of the main dishes. I cooked six that evening. Worked just as well as when I cooked one. I chose to serve it with green beans and toasted almonds. Plus, another seafood main of pearl couscous, chorizo and vongole. Add linkClams and chorizo with pearl couscous
Would also be lovely with rice – something to soak up the lovely dressing.
Serves 1 GF. DF if you swap out the butter for olive oil
Pictured: Roasted whole rainbow trout with a tomato citrus dressing
For one – the dressing -
Ingredients
- 75g cherry tomatoes, quartered
- ½ tsp orange zest, and ½ tbsp of the juice
- ½ tbsp lime juice
- A small tsp maple syrup, or substitute with rice malt or a mild honey
- 1 tbsp currants soaked in 1 tbsp lemon juice – if you can try and substitute with barberries if you can find them as per the original recipe
- ½ tsp fennel seeds – lightly toasted and crushed in a mortar and pestle
- ½ tbsp olive oil, EVOO (extra virgin olive oil) if possible
- For the trout –
- 35g unsalted butter
- 1 small garlic clove, crushed
- 1 whole trout (approx. 350g) – gutted and scaled by your fishmonger
- Salt and pepper
Method
Preheat the oven to a hot 230°C fan - 250°C conventional oven.
Make the dressing – put the ingredients all into a bowl with a little salt and pepper – mix and set aside – you can make this a day in advance and keep in the fridge.
The trout – place it on a prepared tray (space them apart if using a few to make sure they cook evenly). Sprinkle with salt all over, top and bottom, and in the cavity. Warm the butter and garlic gently til melted – pour over the fish, top and bottom and I the cavity.
Roast fish 18 – 20 minutes, basting once. Until just cooked.
Serve the fish on the tray or a new serving dish that can carry the dressing as well without spilling. Pour over the cooking juices, then the dressing.
Dietary preferences
- Gluten-Free with ingredient checks
- Dairy-Free with substitutions
