BAKED OCEAN TROUT FILLET WITH POMEGRANATE, LIME AND GINGER GLAZE

Step 1

Preheat oven to 200°C. Season the ocean trout with salt and pepper. Arrange on a lined oven tray. Pour the pomegranate molasses into a small saucepan. Finely grate half the ginger and squeeze half the limes, then add to the saucepan with the vermouth and bitters Set over a moderate heat and simmer until thickened.

Step 2

Brush the trout with olive oil then bake for 10 minutes. Baste with the pomegranate mixture. Bake for 5 minutes, then baste again. Bake for a further 5 minutes.

Step 3

Cut the remaining ginger into fine batons and segment the remaining limes. Toss with the lime leaves, chilli, lemongrass, shallots and herbs. Scatter over the fish.

Step 4

Toss the cabbage with the vinegar, oil and sugar, then season generously with salt and pepper.

COOKS’ NOTES: * It is important to use avocadoes that are ripe, but still firm.