Crispy Trout with Romesco, Mandarin & Fennel Salad - Brooke Kelly Nutrition

Ingredients

• 2 x 230g boneless trout fillets, skin on
• Salt
• Pepper
• ⅓ cup extra virgin olive oil
• 1 red onion, very finely sliced
• 1 red capsicum, julienned
• 3 cloves garlic, very finely sliced
• ½ teaspoon flaky salt
• 1 tablespoon tomato paste
• 1 teaspoon Hungarian sweet paprika
• 1 teaspoon Urfa chilli flakes (or Aleppo pepper)
• ½ teaspoon regular chilli flakes
• ¼ teaspoon black pepper
• 1 tablespoon sherry vinegar (or red wine vinegar)
• ⅓ cup tamari-roasted almonds
• 2 small mandarins, peeled and segmented
• 2 tablespoon capers in brine
• 1 tablespoon maple syrup
• 2 tablespoons white wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 small bulb fennel, finely shaved, plus a few fronds reserved
• 5g mint leaves, picked
• 5g parsley leaves, picked