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Roasted Trout with Tomato, Orange, and Currant Salsa

A deliciously easy dinner that pairs beautifully with a Silvaner from Franken Germany. The light weight of the trout with the citrusy, earthy, and a hint of sweetness in the salsa hit similar notes in the wine.
Course Main Dishes and Wine Pairings, Seafood
Cuisine American
Keyword Roasted Trout with Tomato, Orange, and Currant Salsa
Servings 2
Author Jane, adapted from "Ottolenghi Simple," Yotam Ottolenghi

Ingredients

  • 6 oz. cherry tomatoes, halved
  • 1 small organic orange, zested for 1 teaspoon and juiced for 1 tablespoon
  • 2 organic limes, 1 lime juiced for 1 tablespoon and the 2nd lime cut into wedges for serving
  • 1 teaspoon maple syrup
  • 2 tablespoons currants
  • 2 tablespoons fresh lemon juice
  • 1½ teaspoons fennel seeds, lightly toasted and crushed or fennel pollen
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 5 tablespoons unsalted butter
  • 1 medium gralic clove, peeled and crushed
  • 2 whole trouts, gutted and scales (about 1½lbs. total)
  • 1/2 cup fresh cilantro leaves, roughly chopped

Instructions

  • Preheat the oven to 475℉.
  • Soak the currants in the lemon juice for 10-15 minutes.
  • In a medium bowl combine the tomatoes, orange zest, orange juice, lime juice, maple syrup, currants, fennel seeds, olive oil, 1/8 teaspoon salt, and a few grindings of black pepper. Mix and set aside.
  • In a small sauce pan, warm the butter with the garlic over medium heat until the butter is melted.
  • Arrange the trout on a rimmed baking sheet, spaced apart. Season the trout on both side and in the cavity with 1/4 teaspoon salt for each. Pour the melted butter and garlic over the trout making sure all sides and the cavity are covered. Roast the trout, closed in the oven for 18-20 minutes, basting once, until the fish is just cooked.
  • Stir the cilantro into the salsa.
    Serve the trout with oven roasted potatoes and spoon some of the salsa over each trout.