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Baked ocean trout & lemon butter

Prep 10 & 20 & 5 min - Cook 20-25 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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Depending on what is available locally, how it is fished or farmed this can have a significant effect on the taste. We have used a certified organic sustainable aquaculture ocean trout and the results are delicious. Baked with lemon and placed on a bed of sweet potato mash drizzled with lemon butter and a simple side of rocket is a great combination. You can cut down the time or make it simpler by the type of sides you use for this dish. Although the instructions seem lengthy, it is quite a simple dish to prepare.

Ingredients

  • 4 fillets of ocean trout – 15 x 5cm / 6 x 2in slices – purchased deboned, rinsed
  • 1 lemon – washed, cut into 8 slices
  • 1 tablespoon olive oil
  • 50g / 1.7oz butter
  • 1 tablespoon lemon rind – approximately 1/2 lemon, washed, grated yellow rind
  • 3 tablespoons lemon juice – approximately 1/2 lemon
  • 1 serving – Sweet potato creamy mash
  • 1 serving – Super easy rocket salad with honey

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Directions

  1. Preheat fan-forced oven to 180C / 356F.
  2. Prepare fish and lemon. 
  3. In a large baking tray place 2 slices of lemon and place 1 fillet on top.  Repeat for all fillets.  Drizzle olive oil over fillets.
  4. Place fillets in prepared oven for 20-25 minutes. Check whether the fish is cooked by placing a metal skewer into the thickest part of the fish. Remove the skewer and if hot, the fish is cooked.  If not place fish in the oven for a further 5 minutes.
  5. In a small pot heat butter on low heat until melted.  Approximately 8-10 minutes.
    Prepare lemon rind and juice.
  6. Add to lemon rind and juice to melted butter cook for 2 minutes.
  7. Cover and remove from heat.  Let stand for 5 minutes or until fish is ready.
  8. Prepare Sweet potato creamy mash. Set aside keeping covered and warm.
  9. Prepare Super easy rocket salad with honey.  Set aside.
  10. When fish is ready plate up the dish.  Place 4 plates out on the kitchen benchtop.
    For each plate:
    Step 1:  Place 3 heap tablespoons of mash in a rectangle shape on right hand side of the plate. 
    Step 2:  Drizzle 1 tablespoon of lemon butter over mash.
    Step 3:  Lift lemon slices and fillet from pan and place on top of mash. 
    Step 3:  Drizzle 2 tablespoons of lemon butter over fillet and mash.
    Step 4:  Place a half a cup of rocket on the left hand side of plate.
    Step 5:  To decorate place a leaf of rocket on top of fillet.
    Serve when all plates are completed.

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