- 1 tsp lemon zest
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1 tsp salt
- 1/3 cup Manawa Tawari Honey
- 1kg or so whole side of salmon or trout, skin on, scaled, deboned where possible
- 1/4 cup whole grain mustard
- 1/4 cup butter
- 2 tbsp mild Dijon mustard
- 3 cloves garlic peeled and minced
- 2 tbsp fresh lemon juice
- ¼ tsp chili powder (or cayenne powder), optional if you like a bit of spice
- Ground black pepper to taste
- 2 tbsp fresh chopped parsley
- Lemon wedges, optional
Position a rack in the middle of the oven and preheat oven to 190°C.
Line a baking tray with a large piece of foil, big enough to fold over and seal to create a packet for the fish to bake in.
In a small saucepan, combine the Tawari Honey, mustard, butter, garlic and lemon. Whisk lightly until the honey has melted through the butter and the mixture is well combined.
Place the salmon or trout onto a lined baking tray, with the skin down, and pour the butter-honey mixture over, spreading evenly.
Mix together the zest, thyme, pepper and salt, then sprinkle over the fish. Fold the sides of the foil over the fish to cover and completely seal the packet closed so the butter does not leak.
Bake until cooked through, about 10-12 minutes, depending on the thickness of your fish and your preference of doneness.
Open the foil, being careful of any escaping steam, and grill under the grill for 3-4 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon wedges.
This is lovely served with a fresh green salad.
Tawari Honey goes well with the mild mustard and the salmon or trout in this recipe. But if you spice this recipe up with chilli or cayenne pepper then don’t hesitate to use Pua-a-Tane Wild Forest Honey as an alternative.
You can de-bone your trout or salmon in those hard to get places, by using tweezers, good eye-sight and a lot of patience. It’s worth the effort!