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Baked ocean trout fillet with tangy salsa criolla

This delicately flavoured dish is paired with a tangy salsa criolla. - by Sarah Murphy
  • 11 Apr 2022
Baked ocean trout fillet with tangy salsa criolla
Prep: 15 Minutes - Cook: 15 Minutes - Serves 6
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Seafood is a true blue summer staple – ideal for the days when warm weather sparks your taste for lighter fare. Enter ocean trout, whose delicate flavours are beautifully savoured in tandem with a tangy salsa criolla.

After more seafood recipes for Christmas?

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

  1. 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.

  2. Place fish on a large oven tray lined with baking paper. Bake for 15 minutes, or until cooked to your liking.

  3. Meanwhile, for the salsa criolla, combine all ingredients except oregano in a bowl. Season to taste. Just before serving, add oregano.

  4. Transfer trout to a platter, top with salsa criolla and drizzle with reserved parsley mixture to serve.

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Sarah Murphy
Sarah Murphy
Sarah Murphy has worked in food magazines for over 10 years, and is known for her sweet tooth and love of creating hacks and twists on classic recipes. You can usually find Sarah baking cheesy garlic bread pull-apart for friends on the weekend, (but still hasn’t mastered the art of sourdough yet!).

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