Whole baked ocean trout with kitchen garden salsa verde

If you're entertaining for a large group of people, you can't go past a whole baked ocean trout.



8 serves


3kg whole Petuna ocean trout
1 small bunch thyme
1 lemon sliced thinly
1 clove of garlic, finely sliced
¼ cup extra virgin olive oil
Roasted Nicola potatoes to serve

Salsa Verde

2 bulb spring onions, trimmed and very finely sliced (rings separated)
½ cup chopped flat-leaf parsley
2 tablespoons sliced rocket leaves (long ends removed)
2 teaspoons French tarragon
2 teaspoons lemon thyme
2 teaspoons chervil
5 cornichons, finely sliced
2 tablespoon salted capers, soaked in hot water, rinsed and chopped
¼ cup extra virgin olive oil
Zest and juice of half a lemon


Prep: 25 mins | Cook: 45 mins | Serves 8

Salsa Verde

Combine all ingredients in a bowl and stir in oil and adjust seasoning with salt and pepper set aside until required.

Notes: Add lemon juice just before you serve so that it keeps its bright green colour.

Preheat oven to 190°C (170°C fan-forced)

Line a large baking tray with baking paper and scatter half of the thyme, lemon and garlic across it diagonally (where the fish will lie).

Place the fish on top of the herbs and lemon and fill its cavity with remaining herbs, lemon and garlic. Season well with salt and pepper. Drizzle ocean trout inside and out with the olive oil and place in pre-heated oven uncovered. Roast 15 minutes per kilo.

To check the ocean trout is cooked, insert a metal skewer into the thickest part of the fish. Hold it there for 10 seconds and once removed check that the skewer is hot on the inside of your wrist or against your top lip. If the skewer is hot the fish is cooked, if it is only warm the fish should be cooked for another 10–15 minutes before re-checking.


Portion fish on each plate, drizzle with salsa verde and add a wedge of lemon from the baking tray. Serve with roasted Nicola potatoes.