This seafood centrepiece is perfect for effortless entertaining.
- 1 side of ocean trout (about 1.1kg; ask your fishmonger to pinbone it for you)
- 3 cups mixed colourful cherry tomatoes, halved
- salt and pepper, to season
- ¼ cup extra virgin olive oil
- 2 tsp harissa
- juice of half a lemon plus lemon wedges, to serve
- ½ tsp honey
- 1 red onion, thinly sliced (I used a mandoline) and soaked in iced water
- handful of parsley leaves
- handful of basil leaves
- handful of dill sprigs
- small bunch of chives, cut into 5cm lengths
- 1 cup creme fraiche
- ¼ cup Japanese mayonnaise
- Preheat your oven to 180C fan-forced (200C conventional).
- Place the ocean trout skin-down on a piece of brown baking paper and scatter the tomatoes around. Drizzle with a little olive oil and season with salt and pepper. Roast for about 15 minutes until the tomatoes are softened and the ocean trout is just cooked.
- Transfer the tomatoes and any juices to a bowl.
- Pick up the fish by the paper and transfer to a serving plate.
- Combine the harissa, lemon juice and honey with the tomatoes and season with a little salt. Spoon over the fish.
- Mix together the creme fraiche and mayonnaise.
- In another bowl, toss the red onion with the herbs and a bit of oil and lemon juice, and season with salt and pepper. Scatter the herb salad over the fish and tomatoes, and serve with the creme fraiche-mayonnaise and extra lemon wedges on the side.
This recipe features in Good Food Christmas, screening on Channel 9 at 5.30pm on Saturday, December 4, or catch up on 9Now.