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Prep Time: 15 minutes. Cook Time: 30 minutes
Serves: 4
All Year
Recipe provided by Chef Tom Walton (Roast Ocean Trout with Quinoa Tabouli).
A vibrant burst of colour and flavour thanks to the charred corn and tomato tabouli, this dish ticks all the boxes and is effortlessly delicious for any occasion.
Ingredients
- 1 cup tri-coloured quinoa, rinsed well
- 2 cobs of sweetcorn
- ½ cup almonds, roasted and crushed
- ½ cup fresh flat-leaf parsley, roughly chopped
- ½ cup fresh mint, roughly chopped
- 2 spring onions thinly sliced
- 3 tbsp olive oil
- 1 lemon and extra wedges for serving
- 4 x 160g ocean trout fillets skin off (approx 640g from a responsible source)
- Fresh dill sprigs and mint leaves (to serve)
Method
- Place the quinoa in a pot, cover with 2 cups of cold water, bring to the boil then turn down and let simmer for 15 minutes. Take off the heat and let steam for 10 minutes.
- Meanwhile, preheat a grill plate or BBQ and cook the corn, turning to chargrill on all sides, approx. 10 minutes.
- Cool then cut the corn kernels from the cob and place in a bowl with the cooked quinoa, almonds, tomatoes, herbs, and spring onions. Dress this with 2 tbsp of olive oil, the juice of 1 lemon, season with salt and pepper and set aside.
- Preheat an oven to 190°C and line a baking tray with baking paper. Drizzle the ocean trout with 1 tbsp of olive oil, season with salt and pepper and gently roll them over to coat in the oil.
- Lay them on the lined baking tray and roast for approx. 6-7 minutes, then allow to rest for 2 minutes to gently finish cooking.
- While the fish rests, spoon the tabouli salad over a large plate or individual plates. Top with the roast fish, scatter dill and mint and serve with extra lemon wedges for squeezing.