Got fish?! 🐟 FEAR NO MORE! Momma’s got you!!! Slow roasted trout or salmon with cumin + citrus. Here’s my recipe for a very hands-off dinner (minus the fish massage, that’s pretty hands-on). See how it’s made here.

Ingredients:

• 1 lb. skin-on salmon or steelhead trout

• 2 tsp. cumin seeds

• Handful of herbs: parsley, dill, scallions, cilantro, etc.

• Salt and black pepper

• 1 tbsp. olive oil, plus more for serving

• 10 slices of any citrus! Lemons, limes, oranges, grapefruit – whatever you’ve got!

• Flaky salt for serving

Make it!

1. Preheat the oven to 225° F and move rack to center of oven. Set fish on the counter to come to room temperature.

2. In a small pan, toast your cumin seeds on medium for 2-3 minutes until fragrant. Remove and grind in a mortar and pestle or by hitting them in a sandwich bag with a utensil.

3. On a large baking sheet, layer the herbs to cover the spot where the fish will lay. Place fish on top and rub with a few pinches of salt, ground black pepper and cumin. Drizzle with olive oil and softly massage it into the fish. Layer the citrus slices all over the fish to cover the flesh.

4. Bake on the center rack of the oven for 40 to 50 minutes. Since it’s such a low temperature, your fish will look like it’s not done when it really is. It may appear slightly translucent, but that’s’ because the fat was cooked slowly and more evenly than faster methods. Trust!!

5. Remove the citrus rounds (don’t throw away!) and cut the fish into filets or break it apart into 1-2” chunks with a fork. Serve with the citrus rounds, extra virgin olive oil and flaky salt. Cheers!