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

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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Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.