Name: Baked ocean trout fillet with tangy salsa criolla
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
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

Baked ocean trout fillet with tangy salsa criolla

This delicately flavoured dish is paired with a tangy salsa criolla.

Serves 6

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

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.

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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

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.

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

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

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

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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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