Menu

Baked ocean trout & lemon butter

Prep 10 & 20 & 5 min - Cook 20-25 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

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

Check All / Uncheck All

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.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Rocket & baby spinach pesto salad

Lots of green power food with this salad. Mixing the baby spinach with the rocket neutralises the taste of rocket. Pesto and kalamata olives add an extra edge to the dish…

Easy vegetable nachos

This dish is mostly raw (apart from the pureed tomato) and because of this easy to prepare. We also like this dish served on a bed of rice for an alternative to the corn chips. If you prefer the beans warm…

Roasted vegetable wrap with pesto

We love the taste of roasted vegetables and with the added extra flavour of pesto just gives it that extra edge. We have used Lebanese bread for…

Vegetable skewer combo

Use these vegetable skewer combos as a main or as a side. Most of your time will be spent in the preparation of threading the vegetables. So try to get some help to cut down this time…

Crispy crumbed pesto chicken

These chicken breast pieces are wrapped in bread crumbs, parsley and parmesan cheese. The chicken pieces are then baked in a hot oven which result in crispy parcels. Contrasting with the crispy chicken…