Crispy-skin Ocean Trout with Vongole, Fennel and Tomatoes

We all love our fish with crispy skin and this recipe is a must try. Creating that great tasting balance of rich Italian oils and flavours with the freshness of seafood it provides a simple way to bring an extra level of innovation to your cooking.

Crispy-skin Ocean Trout with Vongole, Fennel and Tomatoes
Preparation:
10 Minutes
Cooking:
6 Minutes
Serves:
4

  • 4 x 140g Huon Ocean Trout portions (skin on)
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic (crushed)
  • 1 brown onion (diced)
  • 1 tbsp fennel seeds
  • 500g fresh vongole
  • 1 cup dry sherry
  • 2 medium tomatoes (diced)
  • 1 cup parsley (torn)
  • Salt and pepper to taste
  • 1 cup micro cress

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