The ultimate ocean trout recipe with tahini dressing

FEATURING MONJAY MEZZA’S TAHINI DIP

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Serves 4-5 | Cooking time: 15 mins

For whatever reason, many of us find cooking fish an intimidating exercise. This ocean trout recipe, however, is here to prove otherwise.

Embracing simplicity and elegance, this recipe demonstrates that cooking fish can be a straightforward and rewarding endeavour. By using a combination of poaching and roasting techniques, we ensure that even novice cooks can achieve restaurant-quality results with ease.

Simmering the ocean trout in salted water before baking not only enhances its flavour but also guarantees a moist and succulent texture. This initial step not only adds subtle seasoning but also helps the fish cook evenly. With our guidance, anyone can master the art of cooking whole fish fillets or sides.

Paired with a creamy tahini dressing and a vibrant herb salad, this dish offers a symphony of flavours and textures that will impress even the most discerning palates. So, let go of any apprehensions and embrace the joy of cooking with confidence, knowing that deliciousness awaits at the end of the journey.

After trying this, you’ll be eager to have a go at even more recipes for ocean trout.

Ingredients

An ocean trout fillet, around 800 grams, pin-boned and skinned
Salt flakes
Freshly ground black pepper
Extra virgin olive oil
3 tablespoons of our Tahini Dip
1 tablespoon lemon juice
1 tablespoon water
1 cup of fresh green herbs (such as parsley, dill, and mint), finely chopped
1 teaspoon of lemon rind
Lemon wedges to serve

Method

Preheat your oven to 210 degrees Celsius and line an oven tray with baking paper.
Bring a pot of salted water to a gentle simmer. Submerge the ocean trout fillet in the water and poach for about 5-7 minutes, or until just cooked through. Remove the fillet from the water and pat dry with paper towels.
Place the ocean trout fillet on the prepared oven tray. Season generously with salt flakes and freshly ground black pepper. Drizzle the fillet with extra virgin olive oil.
Transfer the trout to the preheated oven. Roast for 8-10 minutes or until the skin is crispy and the flesh is tender.
While the ocean trout is roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, and water until smooth and creamy. Season with salt and pepper to taste.
Once the ocean trout is cooked, remove it from the oven and let it rest for a few minutes.
In a separate bowl, toss together the finely chopped fresh green herbs and lemon rind with a drizzle of extra virgin olive oil, salt, and freshly ground black pepper.
To serve, place the roasted ocean trout fillet on a serving platter. Spoon the tahini dressing over the top and scatter the herb salad generously. Serve with lemon wedges on the side.
Enjoy your ocean trout with tahini and herb salad, a delightful blend of flavours and textures that will tantalise your taste buds!

Monjay Mezza is the home of traditional Middle Eastern Dips, Finger Food and Desserts.