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Baked ocean trout fillet with tangy salsa criolla

This delicately flavoured dish is paired with a tangy salsa criolla.
Baked ocean trout fillet with tangy salsa criolla
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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.

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Ingredients

Salsa Criolla

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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