LEMON BUTTER PETUNA OCEAN TROUT TRAY BAKE WITH BABY POTATOES AND ASPARAGUS
20 minutes
35 minutes
4-6 people
Ingredients
FOR THE OCEAN TROUT
1 side of Petuna Ocean Trout (approx. 1.2–1.5kg)
100g unsalted butter, melted
2 lemons: 1 sliced thinly, 1 juiced
3 garlic cloves, minced
2 tbsp fresh dill, chopped, plus extra for garnish
1 tbsp olive oil
2 tsp sea salt
1 tsp freshly ground black pepper
1/2 tsp smoked paprika (optional)
FOR THE VEGETABLES
500g baby potatoes, halved
1 bunch asparagus, woody ends trimmed
1 fennel bulb, thinly sliced
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 tsp dried thyme
1 tbsp fresh dill, chopped
PREHEAT THE OVEN
Preheat your oven to 200°C. Line a large baking tray or roasting dish with parchment paper or foil for easy cleanup.
PREPARE THE VEGETABLES
Toss the baby potatoes with 1 tbsp olive oil, half the salt, pepper, thyme, and dill. Arrange them in a single layer on one side of the prepared tray. Bake for 15 minutes.
While the potatoes bake, toss the fennel with the remaining olive oil and seasoning. After 15 minutes, add the fennel to the tray and bake for an additional 10 minutes.
PREPARE THE OCEAN TROUT
While the vegetables are roasting, pat the ocean trout dry with paper towels and place it skin-side down on the tray beside the vegetables.
In a small bowl, whisk together the melted butter, lemon juice, minced garlic, dill, olive oil, salt, pepper, and paprika (if using). Brush the butter mixture generously over the trout, ensuring it is well coated.
ADD THE ASPARAGUS AND ASSEMBLE
Add the asparagus to the tray, arranging it around the trout and vegetables.
Place lemon slices on top of the trout and scatter any remaining slices around the tray.
BAKE
Return the tray to the oven and bake for 15-20 minutes, or until the trout is just cooked through and flakes easily with a fork.
For crispier potatoes, remove the trout and asparagus after cooking, then return the tray with potatoes and fennel to the oven for an additional 5 minutes.
SERVE
Garnish the trout and vegetables with fresh dill and additional lemon slices, if desired. Drizzle any pan juices over the trout and vegetables for extra flavour. Serve warm and enjoy.