Oven Baked Ocean Trout with Sourdough, Thyme & Lemon Stuffing

INGREDIENTS

  • 2800g Fresh Ocean Trout
  • 1 tbspn Butter
  • 1 Eschalot
  • 1 clove Garlic
  • 2 cups Breadcrumbs
  • 1 cup Fresh parsley
  • 1 tbspn Fresh thyme leaves
  • 1 tbspn Oregano

Garnish

  • zest of 1 Lemon
  • 1/4 cup Mint
  • 1/4 cup Parsley
Print Recipe

Preheat fan forced oven to 190°C.

Place the butter and olive oil in a large frypan over low heat. Gently sauté the eschalot and garlic until translucent then take off the heat and stir through the breadcrumbs, thyme, parsley, oregano, and Verjuice. Season with sea salt & black pepper.

Wash the trout under cold running water and pat dry with a paper towel. Season inside and out with salt and pepper. Fill the cavity with the sourdough stuffing mix then place the stuffed trout on a baking tray and drizzle with olive oil.

Place in the preheated oven and cook for 25 minutes or until fish flakes easily. Remove from oven. Garnish with roughly chopped parsley, mint and strips of lemon zest. Drizzle with extra virgin olive oil and serve.