Ingredients
2 tsp sea-salt flakes, plus extra, to season
2 Tbsp extra virgin olive oil
1.2kg ocean trout fillet, skin on, pinboned
1/4 cup coarsely chopped flat-leaf parsley
2 cloves garlic, crushed
Freshly ground black pepper, to season
Salsa Criolla
350g baby heirloom tomatoes, halved or quartered
1 large vine-ripened tomato, wedged
1 small red onion, thinly sliced
2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1/4 cup oregano leaves
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Put salt and half of the olive oil in a small bowl. Rub mixture on skin side of fish. Combine parsley, garlic and remaining oil in a small bowl and rub half the mixture on flesh side of fish. Season. Reserve remaining mixture.
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Place fish on a large oven tray lined with baking paper. Bake for 15 minutes, or until cooked to your liking.
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Meanwhile, for the salsa criolla, combine all ingredients except oregano in a bowl. Season to taste. Just before serving, add oregano.
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Transfer trout to a platter, top with salsa criolla and drizzle with reserved parsley mixture to serve.
