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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.

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