Recipe: The Fish House’s oven baked ocean trout with a soft herb salad and tahini | Gourmand and Gourmet

Recipe: The Fish House’s oven baked ocean trout with a soft herb salad and tahini

One of the best things about living in a city with many surrounding beaches and blissful bodies of water is that we have access to a ridiculous amount of amazing seafood. But… the process of consuming all that sea-goodness often involves putting on pants and leaving the house, and we’re not about that life. Luckily, the good folks at the Fish House have given us the recipe for their delicious oven baked trout, so now you can cook yourself a sea-riously good fish dinner without having to dip into the frozen fish fingers you’ve had in the freezer since 2007.
INGREDIENTS
Tahini Mix:
  • Tahini 100g
  • Lemon juice to taste
  • Salt and pepper to taste
  • 1 tsp of garlic
  • Parsley, chopped
  • 50 mls of warm water
Herb Salad:
  • Pinch of mint
  • Pinch of coriander
  • ½ a chilli
  • 1 tsp of lemon juice
  • 1 tsp of olive oil
  • Crushed macadamia nuts
  • Salt and pepper to taste
METHOD
  1. Season ocean trout fillet with salt and pepper
  2. Cover in the “tahini mix” & enclose in baking paper
  3. Bake in the oven at 220 degrees until the fillet reaches medium-rare
  4. Mix your herb salad together and place on top of your fish fillet
  5. Serve with a lemon wedge
We’re shore you’ll love it!