ROASTED RAINBOW TROUT WITH FENNEL, PINE NUTS & SUMAC

SERVES 4 INGREDIENTS

• 2 tbsp currants

• 1 tbsp red wine vinegar

• 1 small lemon, thinly sliced

• 1 small bunch thyme

• ¼ cup (35g) pine nuts, toasted

• 2 x 450g whole rainbow trout, cleaned and scaled

• 2 small fennel bulbs, fronds removed, cut into

METHOD

1cm thick slices

• 1 leek, thinly sliced into 1cm rounds

• ¼ cup (60ml) extra virgin olive oil

• ¼ cup (60ml) verjuice

• 2 x 400g cans butter beans, rinsed and drained

• 1 tsp sumac

• Lemon wedges, to serve

• Baby spinach leaves, to serve 1 Preheat oven to 200C.

2 Place currants and vinegar in a bowl with 1 tbsp boiling water and set aside for 10 minutes to soak and plump up. Drain any excess liquid.

3 Combine drained currants, lemon, thyme and pine nuts in a bowl. Divide mixture in half, and use to stuff the cavity of each fish. Tie fish with kitchen string to secure. Set aside.

4 Place fennel and leek on a large baking tray. Drizzle with half the oil and season. Drizzle over the verjuice. Bake for 20-25 minutes, until starting to soften. Top with butter beans, then the fish. Drizzle with remaining oil and sprinkle with sumac and a pinch of salt flakes.

5 Bake for 20-25 minutes until the fish is just cooked through. Rest for 5 minutes. Serve with lemon wedges and baby spinach.