Photo by: Colin Campbell

Roast trout with tomato, orange and barberry salsa

Print Recipe

150g cherry tomatoes, quartered
1 orange, zest grated, to get 1 tsp, and juiced, to get 1 tbsp
2 limes, 1 juiced, to get 1 tbsp, the other cut into wedges, to serve
1½ tsp maple syrup (or honey)
1½ tbsp barberries (or currants soaked in 1 tbsp lemon juice) 
1 tsp fennel seeds, lightly toasted and crushed
1 tbsp olive oil
Salt and freshly ground black pepper
70g unsalted butter
1 small garlic clove, peeled and crushed
2 trout, gutted and scaled (ask the fishmonger to do this for you, if need be) 
10g coriander leaves, finely shredded

This is one of those dishes that’s a lot easier than it looks. The result is a wow, for sure, but it isn’t at all complicated to put together. Serve with rice or potato salad. Serves two.


Heat the oven to 230C/450F/gas mark 8.

Put the tomatoes in a medium bowl with the orange zest, orange juice, lime juice, maple syrup, barberries, fennel seeds, oil, an eighth of a teaspoon of salt and a good grind of pepper, and toss to combine.

In a small pan, gently warm the butter with the garlic on a medium heat until just melted. Line a medium-sized oven tray with greaseproof paper, and lay the trout on top, spaced apart. Sprinkle each fish all over and inside with a quarter-teaspoon of salt, then pour over the butter mixture, making sure it covers both sides of the fish as well as the cavity. Roast for 18-20 minutes, basting once, until the fish is just cooked.

Put one fish on each plate and spoon over some of the cooking juices. Stir the coriander into the salsa, spoon over the fish, and serve with lime wedges.

Perfect with

  1. Dried Barberries

    Like currants but more interesting, these little rubies work their magic in egg and rice dishes

    Dried Barberries

  2. Extra Virgin Olive Oil, Planeta, 500ml

    An extra special extra virgin oil to finish salads with or for dipping bread

    Extra Virgin Olive Oil, Planeta, 500ml

  3. Ottolenghi, The Cookbook

    Ottolenghi’s ground-breaking classic cookbook relaunched this autumn with a contemporary design, cover and new introduction.

    Ottolenghi, The Cookbook


{based on 1 reviews}

Write Your Own Review

Only registered users can write reviews. Please, log in or register

  • Recipes Delicious!
    (28/11/2018) The simply-prepared salsa is absolutely delicious with the trout. Who knew fruit (orange and lime) could go so well with fish? I recommend trying this alongside Yotam’s ‘New potatoes with peas and coriander’(contains lemon!)