Roasted trout with tomato, orange and barberry salsa from Ottolenghi Simple (page 248) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute honey for maple syrup, and currants for barberries.

  • carolyn_bhwd0z on June 01, 2026

    Any fish ok

  • Aemccon on April 08, 2026

    Delicious, especially the salsa. Good taste with the trout and butter and simple, watch out for the bones.

  • TLouise on January 15, 2021

    I don't eat alot of fish other than salmon so this was quite a change for me. I wasn't sure if I would like it and admit that I was dreading preparing it all day. After getting on with it I must say that it was beautiful, served with roasted tenderstem broccoli and herby new potatoes, the zingy salsa (made the day before) was just delicious. Definitely one I would make again.

  • TrishaCP on January 27, 2019

    This was really easy and very fresh tasting with the salsa. I couldn’t find whole trout so used fillets laid on top of each other and secured with toothpicks to mimic a whole fish. The amount of butter called for in my opinion isn’t at all necessary- I would at a minimum half it, or consider using olive oil.

  • Astrid5555 on January 01, 2019

    So simple, quick and delicious. Used whole seabream instead of trout. The salsa takes this dish to another level! Yum!

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