Oven baked trout with herbs & lemon

Name: Oven baked trout with herbs & lemon
Prep time: 15 min
Cook time: 22 min
Yield: 4 serving
Ingredients: 1 fresh whole trout; A few sprigs of dill and parsley; a few slices of lemon; extra virgin olive oil; salt & pepper; 700 gms new potatoes; 1 small fennel bulb finely sliced or shaved on a mandolin; 6 – 8 radishes; 3 spring onions finely sliced; 2 Tbsp baby capers; Small handful dill; ¼ cup good quality mayonnaise; ¼ cup Creme Fraiche; 2 tsp caper brine; 1 Tbsp fresh lemon juice; zest of half a lemon; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4
Cuisine
French

Oven baked trout with herbs & lemon

Quade Mayo

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A simple and delicious whole oven-baked trout recipe with lemon and herbs served with new potato salad.

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Ingredients

Servings

Baked trout:

1 fresh whole trout
A few sprigs of dill and parsley
a few slices of lemon and a few wedges to serve
extra virgin olive oil
salt & pepper

Herb new potato salad:

700 gms new potatoes
1 small fennel bulb finely sliced or shaved on a mandolin
6 – 8 radishes
3 spring onions finely sliced
2 Tbsp baby capers or regular capers chopped
Small handful dill parsley & chives finely chopped (reserve a little sprinkle for serving)

Potato salad dressing:

¼ cup good quality mayonnaise such as Hellman’s
¼ cup Creme Fraiche
2 tsp caper brine
1 Tbsp fresh lemon juice
zest of half a lemon
salt and pepper

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Instructions

To bake the trout:

Preheat the oven to 180C/350F and line a baking sheet with baking paper.
Season the inside of the trout with salt & pepper and then stuff with a few sprigs of dill and parsley. Add a few slices of lemon in a single layer. Add a few extra slices of lemon to roast alongside the fish for serving. Drizzle olive oil all over the fish to evenly coat. Season well with salt and pepper.
Roast uncovered for 22 – 28 minutes depending on the size of the fish. I roasted mine for exactly 22 minutes and it was 900gms. This will depend on oven temperature as they will differ.
Place on a serving platter and butterfly the fish carefully removing the central spine bone (there might still be a few small bones so watch out). Drizzle with olive oil and any pan juices. Add the cooked lemon slices, season the fish and scatter over a few dill leaves or parsley.

To make the salad:

Boil the new potatoes until knife tender, drain and set aside to cool. Once cool slice in half.
Make the dressing by whisking all the ingredients together and adjusting the seasoning as desired. You can use some of the herbs in the dressing and some can be added directly to the salad. You can add a drizzle of olive oil too. Adjust any of the ingredients to your taste.
Toss the sliced potatoes with the fennel, radishes, spring onion, capers, herbs, and dressing. Serve with the baked trout along with blanched fresh asparagus.