Roasted Trout with Tomato, Orange and Barberry Salsa

simple.ottolenghi.co.uk

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

150g cherry tomatoes, quartered

1 orange: finely grate the zest to get 1 tsp, then juice to get 1 tbsp

2 limes: juice 1 to get 1 tbsp, cut the other into wedges to serve

1½ tsp maple syrup (or honey)

1½ tbsp barberries (or currants soaked in 1 tbsp lemon juice)

1 tsp fennel seeds, lightly toasted and crushed

1 tbsp olive oil

70g unsalted butter

1 small garlic clove, crushed

2 whole trout, gutted and scaled (ask your fishmonger to do this for you) (700g)

10g coriander leaves, finely shredded

salt and black pepper

Directions at simple.ottolenghi.co.uk

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