An hour of marinating is enough time for the fish to take on some beautiful flavour from the dry rub – perfect for prepping before your next camping trip!
Fish is particularly special in the high heat environment of Roccbox and this recipe is a great starting point if you haven’t tried it yet, or a great addition to your repertoire if you’re already a pro at Roccbox fish dishes.
To make the marinade, lightly toast the chilli flakes and fennel seeds in a cast iron pan under your Roccbox flame. Add the ground peppercorns, lemon zest, rosemary and sea salt and toast for a further 30 seconds.
Place your fish on a tray, skin side up and rub in the marinade before refrigerating for 1 hour.
For the dressing, mix all the tomatoes, shallot, lemon juice, olive oil, rice wine vinegar and caster sugar together in a bowl, reserving the basil to add just before serving.
When ready to cook, lightly oil a hight heat proof dish, pop in the fish (skin side up to ensure Roccbox’s rolling flame crisps up that skin beautifully!) and the broccoli. Sprinkle the broccoli with the garam masala and a little oil and seasoning.
Pop the dish into your Roccbox for 3-4 minutes and serve immediately with the dressing.
2 Trout Fillets
1/2 Tsp Chilli Flakes
1 1/2 Tsp Fennel Seeds
1/2 Tsp Ground Peppercorns
1 Lemon, grated zest
2 Sprigs of Rosemary, leaves picked and chopped
2 Tsp Sea Salt
250g Tendersteam Broccoli
1 Tsp Garam Masala
3 Plum Tomatoes, peeled, de-seeded and diced
1 Shallot, finely diced
1 Lemon, juiced
100ml Olive Oil
1 Tsp Rice Wine Vinegar
1 Tsp Caster Sugar
1 Tbsp Shredded Basil