Roasted (pan fried) ocean trout with crushed peas and capsicum mayonnaise

A simple but delicious dish, best served with a side of potato salad.



4 serves


500g frozen peas
40g butter
2 tablespoons olive oil
4 pieces of 200 grams ocean trout fillets with skin on
2 cups of mixed herb leaves – flat Italian parsley, dill, coriander, or mint (used chives, dill, mint)
2 teaspoons lemon juice
Red capsicum mayonnaise
1 red capsicum
2 egg yolks
1 teaspoon Dijon mustard
200ml olive oil (make sure it’s not extra virgin)
2 teaspoons lemon juice


Prep: 25–30 mins | Cook: 45 mins | Serves 4

Preheat oven to 200°C.

Cook peas in salted water (for 1 minute, or until just soft) until tender and then run under cold water so they don’t overcook. Put butter in pan and add beans (peas) – warm only and then roughly mash. Season with sea salt and black pepper.

Heat oil in non-stick fry pan, season fish and cook skin side down on high heat until crisp and brown (3 minutes on skin side, 2 minutes on flesh side).


Roast capsicum in oven on 200°C (for 40 minutes), or until soft and browned (on the outside). Cover and let stand to cool peel and remove seeds and roughly chop flesh.

Place egg yolks, mustard, lemon juice in food processor process until all ingredients well combined. Add oil slowly in whilst the processor is on. Add capsicum, blend and season well.


Place a dollop of mayonnaise on the plate and smear with a spoon. Add crushed peas, ocean trout and herbs. Serve with a potato salad.