Ocean trout with garlic ricotta and cherry tomatoes
As she finishes her postgraduate degree in teaching, our Homecook hero, Caroline Haid finds home cooking is the best way to entertain her food-loving friends.
Photo: Edwina Pickles
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- 1 whole ocean trout with head, about 1.5-2kg, cleaned
- 2-3 garlic cloves, sliced
- 500g ricotta
- 1 punnet cherry tomatoes, halved
- 2 lemons
- Spring onions, sliced
- Olive oil
Preheat oven to 180C.
Use a sharp knife to cut 3-4 slits in the side of the fish, almost through to the bones.Stuff half the garlic into the slits in the fish.
Mix the remaining garlic with the ricotta, then spread a layer of the ricotta mix in the fish cavity and top with tomato halves.
This should fill the cavity so the fish puffs out a little. Squeeze half a lemon over the top of the fish.Slice remaining lemon and place on the top of the fish.
Sprinkle spring onion slices over the top, along with a splash of olive oil.Wrap the fish in foil so that it is completely covered, but leave a little air inside so the fish can steam.
Place in the oven for about 30-45 minutes.
To check it is cooked, use a fork to test if the flesh flakes apart and has become opaque.
Make sure you give everyone a bit of the stuffing. Serve with a salad and some crunchy roast potatoes.