Easiest-ever ocean trout  

Roasting a whole side of fish is perfect for entertaining and an oily fish like ocean trout is very forgiving. If you happen to over cook it by a few minutes, it’s still moist and juicy.  
Ocean trout on platter with cucumber salad
4-6 serves

Ocean trout vs salmon

Ocean trout is slightly less rich than salmon. In this recipe you can use a side of salmon instead, if preferred. To save time, ask your fishmonger to pin bone the side of fish.

Ocean trout recipe ideas

Love ocean trout and keen to try more recipes? This couscous crusted side of trout makes a spectacular centrepiece when served down the middle of the table. To incorporate the fish fillets into the weeknight dinner roster, try this trout and roasted vegetable tray bake or this trout salad with sweet potatoes and an edamame miso dressing. Or for something completely different, try these hand pies with fish, spinach and mustard.


Cucumber and preserved lemon salad



Preheat oven to 130°C (110°C fan-forced). Remove the trout from the refrigerator 30 minutes before cooking. Place trout, skin-side down, on a large oven tray lined with baking paper. Brush with oil and season to taste with sea salt flakes and freshly ground black pepper. Roast for about 15-18 minutes or until almost cooked through.  

Cucumber and preserved lemon salad


Meanwhile, combine cucumbers, onion, fennel, reserved fronds, herbs, preserved lemon in a large bowl. To make the dressing, whisk the remaining ingredients in a separate bowl to combine; season to taste.  


Carefully slide skin from trout and discard (optional); place trout on a large serving platter. Spoon over Cucumber and Preserved Lemon Salad; drizzle with dressing.

We used a mandolin (v-slicer) to cut cucumber, red onion and fennel into very fine slices as it makes the salad go further and the dish look more beautiful. Sumac, made from dried berries, is a crimson red, astringent spice popular in Middle Eastern cooking. It adds a tangy sour lemony flavour. 

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