Roast Trout with Almond Sauce, Rosemary and Capers

gourmettraveller.com.au

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.

900 gm piece of ocean trout, skin on, pin-boned

Olive oil for brushing and shallow-frying

¼ cup each rosemary and oregano

2 tbsp salted baby capers, rinsed, drained

2 garlic cloves, thinly sliced

2 golden shallots, thinly sliced

subheading: Almond sauce:

200 gm whole blanched almonds

Juice of 1 lemon and coarsely chopped flesh of 1 lemon

1 garlic clove, coarsely chopped

60 ml (¼ cup) extra-virgin olive oil

Directions at gourmettraveller.com.au

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