Trout with Coriander Seeds & Za'atar
This can also be made with a side of salmon. The trout is simply a more delicate flavour.
1kg side of salmon trout, skin on
2 cloves garlic, minced
1 tbsp coriander seeds
1 tbsp rapeseed oil
1 tbsp za'atar
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.