Roast trout with sage butter & roasted cherry tomatoes

House~and~Garden

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Serves: 4

Type: Seafood

Tools

Kitchen friendly view

Roast trout with sage butter & roasted cherry tomatoes

Photography Louise Lister

By Recipe Loukie Werle

Ingredients

4 whole rainbow trout, cleaned and gutted
90g unsalted butter, softened at room temperature
1½ tbsp chopped sage
1½ tbsp chopped flat-leaf parsley
1 tbsp extra-virgin olive oil, plus 2 tbsp extra for tomatoes
1 cup (250ml) dry white wine
500g cherry tomatoes on the vine

Preparation method

1 Preheat oven to 225°C (205°C fan).

2 Season trout inside and out with salt and pepper. Combine butter, sage and parsley in a small bowl and blend until smooth. Divide mixture between trout cavities, then close.

3 Brush a large baking dish with oil. Arrange fish in dish in one layer, then pour ½ cup wine over. Bake fish for 10mins, adding half of remaining wine after 5mins.

4 Drain liquid into a saucepan and tent trout with foil to keep warm. Pour remaining wine in saucepan and stir over high heat until mixture reduces and emulsifies. Transfer fish to heated plates and pour sauce over.

5 Meanwhile, place cherry tomatoes in a lightly oiled baking dish, season and drizzle with oil. Bake 10mins or until tomatoes start to burst.

WINE MATCH The citrus and melon flavours of 2010 Montrose Stony Creek Chardonnay, $24, complement the freshness of this dish.

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