Baked Ocean Trout, Tahini & Herbs

Baked Ocean Trout, Tahini & Herbs

Recipe by Ivonne Nathan of forchefs

• 600g Ocean trout
• ½ cup Greek yogurt
• ½ tbsp tahini
• 1 tbsp lemon juice plus zest of one lemon
• 2 tsp sumac
• 1 bunch each of coriander and flat parsley
• ¼ cup toasted pine nuts
• Roast potatoes to serve

– Preheat oven to 140C
– Rub trout with olive oil and bake for 20 min, cool
– Combine yogurt, tahini, sumac and lemon juice. Spread over trout
– Chop herbs. Roughly chop pine nuts. Mix together & scatter over yogurt mixture
– Serve with the roast potatoes

Ivonne Nathan

Forchefs Trainer 

 M 0448 975 478  E    


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