Roasted trout with chimichurri, cheery tomatoes and citrus

This is a really simple recipe that can cooked mid-week or served at a dinner party on the weekend with friends. 

It goes so well a side salad, rice or even roast potatoes.

Serves two

150g cherry tomatoes, quartered

I orange: finely grate the zest to get | tsp, then juice to get 2 tbsp

2 limes: juice | to get I tbsp, cut the other into wedges to serve

1½ tsp maple syrup (or honey)

I tsp fennel seeds, lightly toasted and crushed

I tbsp olive oil

70g unsalted butter (can substitute for 2 tbsp olive oil)

I small garlic clove, crushed

2 tbsp chimichurri medium (to add just the right amount of kick)

2 whole trout, gutted and scaled (can substitute for whole sea bass or sea bream)

10g coriander leaves, finely shredded

salt and black pepper

2.   Preheat the oven to 230°C fan.
3.   Put the orange zest, orange juice, lime juice, maple syrup, chimichurri, fennel seeds, oil, a pinch of salt and a good grind of pepper. Mix, then set the salsa aside.
4.   In a small pan, gently warm the butter with the garlic on a medium heat until just melted. Arrange the trout on a medium baking tray, spaced apart.
5. Add the melted butter and garlic to the salsa and mix well.

Sprinkle the top, bottom and cavity of each fish with ½ teaspoon of salt. Pour 1/2 the salsa mixture into a bowl with the cherry tomatoes, mix well and pour all over the trout, making sure it covers both sides as well as the cavity. Roast in the oven for 18-20 minutes, basting once, until the fish is just cooked.

4. Serve the fish on the baking tray or arrange on plates, spooning over some of the cooking juices.

Stir the coriander into the remaining salsa and spoon over the fish. Serve with the lime wedges alongside.