Grilled Trout with Roasted Tomato Salsa & Lemon Drizzle Cake for Desert

On the menu this Tuesday was a delicious trout meal...I triumphed today. Triumphed over the cold dead fish eyes staring me down...you know what I mean! I've always felt very uncomfortable having to come face to face with that head still on there.

Today, with knife in hand, I was fearless. I unwrapped my brown paper package and did the business. Yay for me!

Grilled Trout with Roasted Tomato Salsa
Serves 2
Trout
2-5oz trout fillets, boned
1 tbsp squeezed lemon juice
Salt and pepper to taste

Roasted Tomato Salsa
2 large garlic cloves, finely minced
1 small jalapeño pepper, seeded and finely chopped
1 tbsp lemon zest
1 lb grape tomatoes, halved
1/2 cup kalamata olives, halved
1/4 cup olive oil
Salt and pepper
2 tbsp fresh basil, chopped
2 tbsp fresh dill, chopped
1/4 cup pine nuts

Combine lemon juice, olive oil, salt and pepper in a small bowl. Whisk to blend. Rub over fish and let stand at room temperature for 20 min.

Preheat oven to 350 F. Combine garlic, jalapeño and lemon zest in a bowl. Add tomatoes and olives and toss together. Drizzle with olive oil and spread mixture on parchment-lined baking sheet. Season with salt and pepper. Bake in centre oven for 15 min. Remove and transfer to a bowl. Fold in basil, dill and pine nuts. Set aside.

Lightly oil barbecue grill and preheat. Place trout skin side down. Grill for 8-9 min turning once. Serve fish topped with salsa.

Voila!

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Lemon Drizzle Cake
1-2 cup unsalted butter, softened
1/3 cup sugar
4 large eggs
1 1/2 cup ground almonds
1 1/2 tbsp poppy seeds
Zest and juice of 2 lemons
1 cup self rising flour, sifted

Jamie Oliver's Nan's Lemon Drizzle Cake Recipe

Lemon Syrup
1/4 cup superfine sugar
7 tbsp lemon juice

Lemon Icing
1 1/4 cup icing sugar
Zest and juice of 1 lemon

Preheat oven to 350 F. Grease and flour bottom and sides of 8 inch springform pan.

Beat butter and sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in almonds, poppy seeds, lemon zest and juice and the sifted flour. Spoon the mix into the pan and bake for 40 min. Allow cake to cool on a rack, but while the cake is still warm, make holes in the top with a toothpick and pour syrup over.

My New Cooling Rack!

Make the lemon syrup by heating the sugar and lemon in a pan until the sugar has dissolved. 

Icing: sift powdered sugar onto a bowl and add the lemon zest and juice, stirring until smooth. When the cake is almost cool, put I on a serving plate and pour the icing carefully over he top.

Yummy Lemon Drizzle Cake!