Pan-seared wild trout with mango-cucumber salsa and roasted carrots

Ingredients

2 wild trout fillets

1 bunch of small heirloom carrots

1 mango

2 small Lebanese cucumbers (or 1 large cucumber)

1 tbsp capers

2 green onions

1 small bunch of fresh herbs (basil, coriander, parsley, etc.), finely chopped

¼ cup crumbled feta

1 tbsp olive oil

1 tbsp maple syrup

Juice of 1 lime

Flaky sea salt or fine sea salt

Black pepper

1 tbsp smoked paprika

1 tbsp olive oil (for the carrots)

1 tbsp maple syrup (for the carrots)

1 tbsp za’atar (for the carrots and trout)

2 tbsp pumpkin seeds (optional)

Preparation

Start by making the salsa. Dice the mango and cucumber into small cubes. Finely chop the herbs and green onions. In a bowl, combine with 1 tbsp olive oil, 1 tbsp maple syrup, the juice of a lime, a generous pinch of salt, pepper, and the crumbled feta. Mix well and set aside in the fridge while you prepare the rest.

Preheat the oven to 420°F (215°C).

Slice the carrots in half lengthwise. Bring a pot of salted water to a boil and blanch the carrots for a few minutes until just tender. Drain well.

On a baking sheet, toss the carrots with 1 tbsp olive oil, 1 tbsp maple syrup, smoked paprika, za’atar, salt, and pepper. Roast until golden and slightly crisp at the edges.

Meanwhile, cook the trout. In a hot pan, drizzle a little olive oil and place the fillets skin-side down. Season the flesh side with za’atar, salt, and pepper. Cover with a lid to allow even cooking. Cook over medium to medium-high heat until just barely cooked through and still a bit pink in the center. Remove from the heat, keeping the lid on — the residual heat will finish the cooking gently.

To plate: arrange the roasted carrots on a serving dish, place the trout fillets on top, and spoon over a generous amount of the salsa. Top with toasted pumpkin seeds for added crunch and a boost of protein, if you like. Enjoy!