I can’t claim this recipe to be my own, for two reasons. It’s not really a recipe and the flavour combination was recommended to me by Derek @Gamba_Glasgow. Basically I saw sea trout in The Fish Plaice on Saltmarket in Glasgow and had always wanted to try it. A beautiful big fish with a lovely deep pink colour it was just crying out for simple flavours. ‘Light soy, lemon and olive oil goes great with sea trout Graeme and it cooks quickly’ was the advice. So I marinated it in the said ingredients and roasted it. Simple tasty food.
To serve 4
1 sea trout filleted, each fillet halved (this was a 1lb fish)
1tbsp light soy sauce
Juice and zest 1 lemon
1dsp olive oil
2lbs new potatoes
Marinade the fish in the mixed oil, sauce and juice for as long as you have available. Heat the oven to 200C. Over a medium heat pan fry the fish in an oven proof pan for 3-4 minutes to crisp up the skin, then pour over the marinade and roast for a further 10 minutes until the fish is cooked. Depending on the thickness this time will vary so keep an eye, best to be slightly under than over cooked. At the same time boil the potatoes and then roughly crush. Chop the capers roughly and rinse if they’ve been stored in vinegar. Serve the trout on top of the potatoes with the juice poured over and capers scattered. The cooked juice gives a lovely tangy salty almost brown sauce flavour to the potatoes.