Orange and Sesame Glazed Trout Traybake

Serves: 4 Prep Time: 15 minutes Cook Time: 20–25 minutes

Ingredients

• 4 boneless British trout fillets (approx. 150–180g each)
• 3 tbsp sesame oil
• 4 tbsp maple syrup or honey
• 6 tbsp dark soy sauce
• Juice of 4 oranges + zest of 1 (plus extra curls for garnish)
• 3 tsp freshly grated ginger
• 3 garlic cloves, finely grated
• 1 tsp cornflour, mixed with 1 tbsp cold water
• 3 tbsp mixed black and white sesame seeds
• 1 small head tenderstem broccoli, trimmed
• 2 pak choi, halved or quartered lengthways
• 2 spring onions, finely sliced (for garnish)
• Salt and black pepper, to taste

Method

• Preheat oven to 200°C (180°C fan). Lightly oil or line a large baking tray.
• For the glaze: in a small saucepan, combine sesame oil, maple syrup (or honey), soy sauce, orange juice and zest, ginger, and garlic. Bring to a simmer over medium heat and cook for 4–5 minutes, stirring often. Stir in the cornflour slurry and cook for another 1–2 minutes until the glaze is thick, glossy, and syrupy. Remove from heat.
• Pat trout fillets dry and lay them on the tray. Brush each generously with the sticky glaze, then sprinkle with black and white sesame seeds to create a thick, even crust. Pour half of the remaining glaze into the tray around the trout.
• Roast for 10–12 minutes, or until the trout is just cooked through and the glaze is bubbling and caramelised around the edges.
• While the trout bakes, steam or blanch the tenderstem broccoli and pak choi until just tender (2–3 minutes). Drain well and keep warm.