Photo by: Colin Campbell

Roast trout with tomato, orange and barberry salsa

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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


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.

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