Name: Coral trout with saffron and Sherry-roasted onions
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 - 6
Ingredients: 2 tbsp extra-virgin olive oil; 6 onions, thickly sliced (800gm); 250 ml (1 cup) Sherry; 1 whole coral trout (1.5kg), cleaned (see note); 100 gm unsalted butter, chopped; 4 garlic cloves, thinly sliced; 1/4 tsp saffron threads; 500 ml (2 cups) fish stock; 1 tbsp caster sugar; 1 small bay leaf; 2 tbsp Sherry vinegar; 2 tbsp finely chopped chives; Baby nasturtium leaves, to serve

“As a wild-caught species, supply of coral trout will depend on fishing conditions,” says John Susman of Fishtales. “Get in touch with your fishmonger well in advance. Alternatively, use a white-fleshed fish, such as snapper or hapuka.”

Ingredients

2 tbsp extra-virgin olive oil

6 onions, thickly sliced (800gm)

250 ml (1 cup) Sherry

1 whole coral trout (1.5kg), cleaned (see note)

100 gm unsalted butter, chopped

4 garlic cloves, thinly sliced

1/4 tsp saffron threads

500 ml (2 cups) fish stock

1 tbsp caster sugar

1 small bay leaf

2 tbsp Sherry vinegar

2 tbsp finely chopped chives

Baby nasturtium leaves, to serve

Method

1.Preheat oven to 240˚C. Heat oil in a large non-stick frying pan over high heat. In two batches, add onions and cook until golden on each side (2 minutes). Place in a large roasting tray. Repeat with remaining onions. Drizzle onions with 60ml Sherry; season to taste.

2.Using a small sharp knife, score skin of trout ½cm deep in a diamond pattern. Brush with oil; season to taste. Place fish on top of onions and roast until flesh is just tender next to the bone and skin is golden and crisp (35-40 minutes). Set aside to rest for 5 minutes.

3.Meanwhile, to make saffron butter sauce, melt butter in a small saucepan over high heat, until foamy (2 minutes). Add garlic, saffron, fish stock, remaining Sherry, sugar and bay leaf and bring to a simmer. Reduce heat to medium and cook until reduced by half (3-4 minutes). Add vinegar, season to taste and remove from heat.

4.To serve, spoon onions onto a serving platter. Top with fish and spoon over sauce. Serve topped with chives and nasturtium leaves.

If time permits, leave fish uncovered overnight in the fridge for the skin to dry out slightly. This will ensure a delicate crispness when it bakes.

Drink suggestion: 2021 Thomas Wines ‘Braemore’ Semillon, Hunter Valley, NSW. Drink suggestion by Samantha Payne.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Olivia Blackmore

Ingredients

Method

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