This is my favourite way to cook ocean trout because it’s simple, full of flavour and perfect every time, and I think it’s one you’ll keep coming back to again and again.
40 min + 6 hrs Cooking Time, Serves 4
2 cups orange juice
1 tsp juniper berries
3 tsp Sin-ko-nah Tonic Syrup
1 tsp sumac
1 fillet ocean trout
*If you are unable to get the syrup you can instead use 1/2 cup of tonic water. The flavour won't be as strong, but you will still get the subtle hints of cinchona bark.
Mix the marinade ingredients in a air tight container. Place the ocean trout into the contain, skin side down, making sure it is completely submerged. Place in the fridge for 6 hours or overnight.
Remove trout from marinade and place on a lined and oiled baking tray. Bake at 170°C for 30 minutes.
Serve warm on a bed of leafy greens, a dash of olive oil and an extra sprinkle of sumac.