To make the dressing: Stir the garlic, sea salt, yoghurt, lemon zest and tahini together until it becomes a thick paste. Thin slightly with lemon juice. Refrigerate until needed.
1 teaspoon sea salt flakes, 1 clove garlic, 400 grams natural yoghurt, 100 ml tahini, 1-2 lemons
Preheat oven to 150C. Place the ocean trout on a large lined baking tray. Season all over with salt and pepper and drizzle with extra virgin olive oil. Place in the centre of the oven and bake for 25 minutes. Remove from the oven and leave to cool to room temperature.
Turn the oven up to 200C and roast the pine nuts for 8-10 minutes. Remove and set aside to cool.
For the topping: Whisk the remaining olive oil with the lemon juice, salt and pepper. Add the onion and chilli and whisk lightly. Add the pine nuts, herbs and sumac.
1 teaspoon cracked black pepper, 2-5 tablespoons extra virgin olive oil, 1 teaspoon sea salt flakes, 20 grams sumac
To assemble: Carefully transfer the ocean trout to a large serving plate. Spread the yoghurt dressing all over the ocean trout. Then top with the herb/pine nut topping.
800 grams Ocean Trout fillet, 1/2 cup pine nuts, toasted
