Ingredients:

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1kg side of salmon trout, skin on

2 cloves garlic, minced

1 tbsp coriander seeds

1 tbsp rapeseed oil

1 tbsp za'atar 

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Method:

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• Pre-heat oven to 120C

• In a small, dry frying pan, toast the coriander seeds until they start to pop/move around. 

• Take them off the heat immediately and grind to a coarse powder. I used a pestle and mortar but you can use the end of a rolling pin in a sturdy bowl.

• Mix the coriander seeds, garlic, oil and Za'atar and spread evenly over the flesh of the fish.

• If you can leave to marinate in the fridge for an hour, that's great but if not, then cover with foil and cook on 120C for an hour.