Baking an ocean trout is a quick and simple dish that looks impressive when entertaining. Add this herb labneh and the green salad for a fresh crispy contrast and you have a winning dish.

INGREDIENTS: 

• 1kg side of ocean trout, deboned

• Olive oil for cooking

For the herb Labneh:

• 300g Labneh

• 1 tbsp capers rinsed

• 1/3 bunch dill fronds

• Pinch sea salt

For the salad:

• 1 medium fennel bulb thinly shaved

• 250g sugar snap peas

• 4-5 red radishes, thinly sliced

• 1 bunch asparagus

• 1 lemon

METHOD:

1. Pre heat the oven to 140°.

2. Line a large baking tray with baking paper.

3. Lay the ocean trout side skin side down, drizzle over with olive oil and bake in the oven for 20 minutes.

4. To make the herb labneh, combine all of the ingredients into a small bowl, using a spatula stir well to combine and set aside.

5. Blanch the asparagus and sugar snap peas in boiling water for a couple of minutes until they change to a bright green colour and are still crunchy. Remove from the boiling water and drain.

6. Slice the asparagus into thirds.

7. Slice the fennel bulb thinly. Into a mixing bowl, combine the fennel, sugar snap peas, asparagus and some of the fennel frond tops. Squeeze over the top with lemon juice and toss through.

8. Remove the ocean trout side from the oven. 

9. Spread the herb labneh over the top of the trout side, followed by topping the fish with your salad. 

10. Serve straight away hot or cold.

Servings: 5-6

Prep / cook time: 35-40 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.