Adam Liaw's roast ocean trout with summer tomato dressing

This seafood centrepiece is perfect for effortless entertaining.

INGREDIENTS

• 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

METHOD

1. Preheat your oven to 180C fan-forced (200C conventional).
2. 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.
3. Transfer the tomatoes and any juices to a bowl.
4. Pick up the fish by the paper and transfer to a serving plate.
5. Combine the harissa, lemon juice and honey with the tomatoes and season with a little salt. Spoon over the fish.
6. Mix together the creme fraiche and mayonnaise.
7. 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.

Serves 6-8

This recipe features in Good Food Christmas, screening on Channel 9 at 5.30pm on Saturday, December 4, or catch up on 9Now.