Ingredients

Method

• 1 cucumber
• 1 ClemenGold, segmented
• 1 lemon or lime
• 1 T olive oil
• 250 g Woolworths lightly smoked trout fillet, cut in half lengthways and skin scored
• 1 T unsalted butter
• sea salt and freshly ground black pepper, to taste
• 1 x 160 g tub Woolworths feta-and-herb dip

Method

Ingredients

1. Roughly smash cucumber into thumbnail-sized pieces and place in a bowl with the ClemenGold segments. Season and add the zest and juice of ½ the lime or lemon.

2. Heat the olive oil in a heavy-based pan over a high heat, then add the fish skin-side down and cook for 2–3 minutes, depending on its thickness. Turn over, and add the butter, juice of ¼ lime or lemon and a sprinkle of salt. Remove from the pan and allow to rest for 5 minutes.

3. Spread the feta dip onto a plate, top with the cucumber salad, then add the fish and pan juices.

Cook’s note: For the crispiest fish skin of your life, use your knife to remove the scales scraping gently against the grain. You’ll them popping away. While you’re doing this, you’re removing excess moisture that will stop the fish from getting perfectly crispy. Place the fish on kitchen paper for 5 minutes to remove any further moisture, the drier the better! If you want to elevate it to restaurant level, score the skin at 1 cm intervals from the top to the bottom – this will allow the steam to escape as it cooks and also gives the fish a beautiful appearance. I divide the 250 g piece in half for 2 portions.

Find more seafood recipes here

Photographs: Jan Ras 
Production: Amy Ebedes-Murray 
Food assistant: Bianca Jones