Roasted Ocean Trout with Walnut and Coriander Salsa

*This recipe is from Gourmet Traveler's November 2008 issue.

Ingredients:
whole fillets of ocean trout - pinboned
salt and pepper
extra virgin olive oil

For the salsa:
140 g walnut halves
1/2 cup chopped coriander
3/4 of a whole preserved lemon, pith only, chopped
2 tbsp each of chopped flat-leaf parsley and mint
100 ml of extra virgin olive oil
2 tsp of sumac

lemon wedges to serve

Procedure:

1. To roast the ocean trout, pre-heat oven to 180 degrees C. Cook the fillets one at a time, unless you plan to serve both fillets at the same time. Sprinkle the fillet with sea salt and freshly ground black pepper, then drizzle with extra virgin olive oil. Roast for 30-35 mins or until the flesh flakes easily.
2. For the salsa, roast the walnuts first for 5-10 minutes until slightly golden. Chop finely by hand - don't be tempted to use the food processor as the walnuts will become crumbs or worse, powdery, and you do not want this. You want a chunky-ish texture to the salsa.
3. Mix the chopped walnuts with all the herbs, the olive oil and sumac. Season to taste with a bit more sea salt and ground pepper.
4. To serve, platter the fish, spoon the salsa down the centre, and serve lemon wedges on the side.