Trout and sunny salsa

 

4 servings

For salsa

• 1 mango, peeled and cut into 1 cm/½ inch cubes
• 1 tomato, cut into 1 cm/½ inch cubes
• 30 ml Thai sweet chili sauce
• 5 ml red wine vinegar
• 15 ml olive oil
• Salt and pepper
• 60 ml fresh coriander, chopped

For trout

• Salt and pepper
• 2 whole trout, head removed and scaled
• 125 ml cornmeal
• 2 lemons, cut into slices
• 60 ml olive oil

1. In a bowl, combine all the salsa ingredients and set aside in the refrigerator.
2. Season the inside of the trout; Dip the fish in the cornmeal, taking care to remove the excess, and place the lemon slices in the fish.
3. Pour a drizzle of oil onto a baking tray, place the trout on the oil, then drizzle with the rest of the olive oil.
4. Bake for 15 minutes in the oven at 400F/200C.
5. Serve the trout with mango salsa.

BON APPÉTIT