Ginger-roasted Ocean Trout With Pickled Beetroot

Serves 4, Prep and Cook 25 mins

2 small beetroots (200g) 2 tablespoons white balsamic

vinegar

2 medium oranges (480g) 1 tablespoon grated fresh ginger 2 teaspoons cumin seeds 2 tablespoons extra virgin olive oil 4 x 200g boneless ocean trout

fillets, skin on

¾ cup (150g) whole wheat

couscous

¹⁄³ cup coarsely chopped flat-leaf

parsley

1 bunch watercress (350g),

trimmed

1 Preheat oven to 180°C. Line an oven tray with baking paper. 2 Peel beetroot. Using a mandoline, V-slicer or wide vegetable peeler, shave beetroot into rounds. Place in a bowl with vinegar and a pinch of salt. Set aside until required.

3 To make marinade, finely grate 2 teaspoons of rind from one of the oranges into a small bowl. Squeeze juice from grated orange, add 2 tablespoons to bowl. Reserve remaining juice. Add the ginger, cumin and 1 tablespoon of the oil to the bowl, season. Cut rind with white pith from remaining orange, cut flesh into rounds. Halve rounds, reserve to serve.

4 Score 2 lengthways slashes, 2cm deep, into the skin side of fish fillets. Rub half the marinade all over fish and into scored slits. Place on prepared tray and spoon over remaining marinade. Bake fish for 10 minutes or until just cooked through.

5 Meanwhile, place couscous in a large heatproof bowl. Pour over ¾ cup (180ml) boiling water and cover. Stand for 5 minutes. Fluff grains with a fork. Toss through parsley and remaining orange juice. Season to taste.

6 Spoon couscous onto a platter. Add watercress, orange slices and drained pickled beetroot. Drizzle with remaining oil. Top with ocean trout fillets. Drizzle over any pan juices. Season.