Roast Trout with Tomato, Orange and Barberry Salsa
Roast trout with a vibrant salsa of tomato, orange, and barberries by Yotam Ottolenghi. Easy yet impressive dish. Serves 2.
Ingredients
- 150g cherry tomatoes, quartered
- 1 orange, zest grated, to get 1 tsp, and juiced, to get 1 tbsp
- 2 limes, 1 juiced, to get 1 tbsp, the other cut into wedges, to serve
- 1½ tsp maple syrup (or honey)
- 1½ tbsp barberries (or currants soaked in 1 tbsp lemon juice)
- 1 tsp fennel seeds, lightly toasted and crushed
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