Coastal Christmas

Coral trout with saffron and Sherry-roasted onions

SERVES 4-6 //PREP TIME 25 MINS //COOK 50 MINS (PLUS STANDING, RESTING)

“As a wild-caught species, supply of coral trout will depend on fishing conditions,” says John Susman of Fishtales. “Get in touch with your fishmonger well in advance. Alternatively, use a white-fleshed fish, such as snapper or hapuka.”

2 tbsp extra-virgin olive oil
6 onions, thickly sliced (800gm)
250 ml (1 cup) dry Sherry
1 whole coral trout (1.5 kg), cleaned (see note)
100 gm unsalted butter, chopped
4 garlic cloves, thinly sliced
¼ tsp saffron threads
500 ml (2 cups) fish stock
1 tbsp caster sugar
1 small bay leaf
2 tbsp Sherry vinegar
2 tbsp finely chopped chives Baby nasturtium leaves, to serve

1 Preheat oven to 240˚C. Heat oil in a large non-stick frying pan over high heat. In two batches, add onions and cook until golden on each side (2 minutes). Place in a large roasting tray. Repeat with remaining onions. Drizzle onions with 60ml Sherry; season to taste.

Using a small sharp knife, score skin of trout ½cm deep in a diamond