Roast Ocean Trout, Whipped Fetta, Grapes, Fennel & Herbs
SERVES 4-6
INGREDIENTS
1 side ocean trout, skin on
5 tbsp extra virgin olive oil
Salt, pepper
1 tub Persian Fetta, drained
1/4 cup natural yoghurt
Zest & juice 1 lemon
1 bulb fennel, sliced
3 radishes, thinly sliced
Handful flat leaf parsley leaves
Handful dill, roughly chopped
1/4 cup chives, finely sliced
Juice 1 lemon
1/4 tsp sumac
1/4 cup toasted pine nuts
Micro herbs or extra dill, to serve
Lemon wedges, to serve
2 cup red grapes
1 tbsp chopped thyme leaves
METHOD
Preheat an oven to 190C. Remove the fish from the fridge 30 minutes before cooking.
Blend the fetta, yoghurt and lemon together with a little seasoning.
Set aside in the fridge for at least 20 minutes.
Place the fish, skin side down, onto a line baking tray, drizzle with 2 tbsp of olive oil and season with salt and pepper.
Toss the grapes in a separate tray with 1 tbsp olive oil, the thyme, salt & pepper.
Roast the fish 15 minutes and the grapes for 10-12 minutes, until bursting.
Combine the fennel, radish, herbs, chives, lemon, sumac, with a 2 tbsp of olive oil, a little seasoning and the grapes.
Transfer the fish carefully to a platter, peeling away the baking paper from underneath.
Spoon some whipped fetta over the fish then drape over half the salad, serving the rest on the side. Scatter some micro herbs or dill and serve with lemon wedges.