OCEAN TROUT WITH GREEN GODDESS SAUCE Serves 6-8 (See opposite) 1kg side of ocean trout, skinned and pin-boned

1 Lebanese cucumber, shredded, seeds discarded

Red garnet micro herbs and

lemon wedges, to serve

Pickled onion

¼ cup white wine vinegar 1 tbsp caster sugar

½ tsp salt

⅓ cup hot water

1 medium red onion, thinly sliced Green goddess sauce

½ cup dill sprigs, plus extra to

serve

½ cup Italian parsley leaves

¼ cup mint leaves, plus extra to

serve

¼ cup chopped chives

2 tsp drained baby capers

1 tsp Dijon mustard

1 avocado

2 tbsp lemon juice

1 tbsp apple cider vinegar

¼ cup Greek yoghurt

1. To make pickled onion, combine vinegar, sugar, salt and

water in a large jug. Stir until sugar dissolves. Add onion and stir to combine and onion is submerged. Set aside for 30 minutes or until onion is soft.

2. To make green goddess dressing, place all herbs, capers and mustard in a food processor. Process until finely chopped. Scoop avocado out of shell and add to processor with the remaining ingredients and process until smooth. Place in a serving bowl.

Cover and refrigerate.

3. Preheat oven to 200°C. Place trout on a large oven tray covered with baking paper. Season with salt and cracked pepper. Roast for 15 minutes or until just cooked through. Remove from oven and transfer to a serving platter.

4. Drain onion then arrange on top of trout with shredded cucumber, mint and dill leaves. Sprinkle with micro herbs. Serve with green goddess sauce and lemon wedges.