CORAL TROUT with SAFFRON & SHERRRY ROASTED ONIONS

Get Hooked on Flavor

Once you take your first bite of this coral trout masterpiece, you'll be hooked for life. The delicate flavor of the fish pairs perfectly with the vibrant saffron and sherry roasted tomatoes, creating a symphony of flavors that will have you coming back for seconds (and maybe even thirds).

Servings     Prep Time     Cook Time     

   4 - 6          25mins          50mins (plus standing, resting)  

Ingredients:

2 tbsp extra-virgin olive oil
6 onions, thickly sliced (800gm)
250 ml (1 cup) Sherry
1 whole coral trout (1.5kg), cleaned (see note)
100 gm unsalted butter, chopped
4 garlic cloves, thinly sliced
1/4 tsp saffron threads
500 ml (2 cups) fish stock
1 tbsp caster sugar
1 small bay leaf
2 tbsp Sherry vinegar
2 tbsp finely chopped chives
Micro Greens and leaves, to serve

Method:

Preheat oven to 240˚C. Heat oil in a large non-stick frying pan over high heat. In two batches, add onions and cook until golden on each side (2 minutes). Place in a large roasting tray. Repeat with remaining onions. Drizzle onions with 60ml Sherry; season to taste.

Using a small sharp knife, score skin of trout ½cm deep in a diamond pattern. Brush with oil; season to taste. Place fish on top of onions and roast until flesh is just tender next to the bone and skin is golden and crisp (35-40 minutes). Set aside to rest for 5 minutes.

Meanwhile, to make saffron butter sauce, melt butter in a small saucepan over high heat, until foamy (2 minutes). Add garlic, saffron, fish stock, remaining Sherry, sugar and bay leaf and bring to a simmer. Reduce heat to medium and cook until reduced by half (3-4 minutes). Add vinegar, season to taste and remove from heat.

To serve, spoon onions onto a serving platter. Top with fish and spoon over sauce. Serve topped with chives and micro greens.