My view over Pesach is that you vary very little from everyday. In this current climate things are already so up in the air, that I think the best thing is to eat as you would usually do, barring the restrictions on wheat.This can also be made with a side of salmon, thought the trout is simply a more delicate flavor.
- 1kg side of salmon trout, skin on
- 2 cloves garlic, minced
- 1 tbsp coriander seeds
- 1 tbsp oil
- 1 tbsp za'atar
- Pre-heat oven to 120C
- In a small, dry frying pan, toast the coriander seeds until they start to pop/move around.
- Take them off the heat immediately and grind to a coarse powder. I used a pestle and mortar but you can use the end of a rolling pin in a sturdy bowl.
- Mix the coriander seeds, garlic, oil and Za'atar and spread evenly over the flesh of the fish.
- If you can leave to marinate in the fridge for an hour, that's great but if not, then cover with foil and cook on 120C for an hour.
- Great served with mashed potatoes and roasted broccoli.
Dalia Haber is a qualified special needs teacher, a co-owner of a business providing after-school homework support and dinner for children and a self-taught home cook. She is passionate about showing people that they can create dinners from scratch, using wholesome and natural ingredients, without it meaning spending hours in the kitchen. As a working mother of 3 children, Dalia is aware of the stresses of family life and believes that food can be delicious, full of flavour and easy to make. She also teaches people how to cook in their own kitchens and how to use what they have to create great family food. Follow her on Instagram & Facebook @fastfoodmystyle, and check out her website www.fastfoodmystyle.com