Ocean trout is a favourite of mine because it is boldly coloured, strongly flavoured and almost as good for you as salmon. Here I’m enhancing its flavour and colour and balancing its plumpness with sharp acidic ingredients. The Italian title of this dish ends with the word for spring, but you can make it any time. Serve it with green beans.
5 roma tomatoes, peeled and seeded
125 ml (4 fl oz) extra virgin olive oil
Zest of 1 lemon, finely sliced
Olive oil for frying
4 x 180 g (6 oz) pieces ocean trout fillet, skin on
Chopped parsley for serving (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chop the tomatoes into small cubes and place them in a bowl. Pour over the extra virgin olive oil and add a little salt and the lemon zest. Toss together and leave to marinate for 1 hour.
Preheat the oven to 180°C (350°F/gas 4). Heat a little olive oil in an ovenproof frying pan, place the fish, skin side down, in the pan and cook for 2 minutes, pressing down on the fish with a fish slice so the skin crisps and doesn’t curl. Then sear the other side for 1 minute. Put the pan in the preheated oven for 10 minutes.
To serve, place the fish on the plate, skin side down, and pour over the tomato and lemon mixture. Season to taste. You could sprinkle on a little parsley if you like.