In Lebanon, baharat, fish and rice is a classic
combination. We've freshened it up with a salad.
80 gm walnuts4ocean trout fillets (180gm each), skin on, pin-boned2 tbspolive oil½head radicchio, thick stems discarded, leaves torn1 cup (loosely packed)mint1 cup (loosely packed)coriander4radishes, thinly sliced on a mandolin2small fennel bulbs, thinly sliced on a mandolin, fronds reserved2golden shallots, thinly sliced on a mandolinSpiced citrus dressing50 mlextra-virgin olive oil1grapefruit, rind finely grated, segmented, juice squeezed from membraneFinely grated rind of 1 lemon, juice of ½1 tspbaharat (see note)1 long red chilli, finely chopped1garlic clove, finely grated
Preheat oven to 180C. Roast walnuts on an oven tray until darkened (6-8 minutes). Coarsely chop.
For spiced citrus dressing, whisk ingredients, except grapefruit segments, in a bowl, season to taste, then stir in grapefruit segments.
Pat trout dry with paper towels and season. Heat oil in a non-stick frying pan over medium-high heat, add trout skin-side down, then place a heavy saucepan on top to weigh down fish and fry until skin is crisp (3-4 minutes). Turn and fry until medium rare (1-2 minutes). Transfer to a plate.
Toss remaining ingredients, walnuts and dressing in a bowl, and serve with trout.