Seared trout fillets with crispy shallots, capers and parsley

A quick and easy meal, served with yoghurt dressing for when you want to impress without the effort.



4 serves


Yoghurt sauce:
3 slices stale bread, crusts removed, soaked in water and squeezed
1/2 clove garlic
½ teaspoon honey
1 egg yolk
200ml extra virgin olive oil
200g plain yoghurt
2 teaspoons lemon juice
1 tablespoon plain flour
4 X 200g ocean trout fillets, skin on
1/3 cup vegetable oil
1 cup flat leaf parsley leaves
½ cup large capers, drained
4 red shallots, finely sliced
extra virgin olive oil and micro herbs, to serve



To make the yoghurt sauce, combine the bread, garlic, honey and egg yolk in a blender or food processor and process until smooth. Add the olive oil and yoghurt and process to combine. Stir in the lemon juice and season to taste.

Lightly dust the skin of the fish with flour and season with sea-salt.

Heat half the oil in a large frying pan over a high heat and cook the fillets skin side down for 3-4 minutes or until the skin is crisply golden. Turn the fillets over and cook for a further 2 minutes. Remove to a warm plate and wipe out the pan with paper towel.

Heat the remaining oil in the pan and fry the capers, then the shallots and finally the parsley, removing each with a slotted spoon and draining on paper towel.


Serve the crispy fillets on a bed of steamed mixed grains with the yoghurt sauce, fried aromatics, a garnish of tiny leaves and a drizzle of extra virgin olive oil.