Here’s the first dish we ever tried on the Cobb oven – and it was a hit with our taste-testers. We served it as a starter, but you could simply add new potatoes and a larger salad to make a main course of it.
This is so delicious that we’d actually suggest making the rub-marinade at home and taking it with you on your camping trip! The rest of the ingredients are easy to come by and the meal takes no time to prepare. As usual, the quantities here are for two – just multiply to feed a crowd.
- Two trout fillets, skin removed – tilapia, salmon and sea bass all work well too
- Two star anise, a teaspoon or so of chilli and half a teaspoon of salt, ground to a powder
- Juice of two and a half oranges. Diced flesh of the remaining half
- One more star anise
- Agave syrup, maple syrup, brown sugar, whatever – just something sweet
- Half a fresh red chilli
- Watercress – or any other salad leaves, and finely sliced fennel is lovely too
- Dust the fish on both sides with the ground spice mix.
- Boil the orange juice and a tablespoon or so of whatever sweet thing you’re using with the chilli, a pinch or two of salt and the remaining star anise until it gets a bit syrupy.
- Mix your salad and orange pieces with a drizzle of olive or walnut oil and a pinch of salt.
- Just before you’re ready to eat, dust your fish with a little flour and cook till golden on both sides, but still moist in the middle.
- Lay the salad on your plates, top with the fish and drizzle the orange syrup over the top.