Amazing Baked Trout

Adam Mead from De Bortoli in the Yarra Valley shows us how to make this incredible baked trout with fennel and asparagus salad.


  • 1 fennel, shaved
  • 1 bunch asparagus, shaved
  • ½ bun parsley, finely sliced
  • ½ bun basil, finely sliced
  • ¼ bun chives, finely sliced
  • 150gm salad leaves
  • Olive oil
  • Lemon juice


  • 1 Rainbow trout
  • Fennel tops
  • 1 long red chilli
  • 3 cloves garlic
  • ½ lemon sliced
  • ½ bun parlsey
  • ½ bun basil
  • Olive oil
  • Salt
  • Pepper
  1. Dry the skin of the fish with paper towel and score the flesh on both sides.
  2. Combine the tops from the fennel used in the salad with the rest of the ingredients for stuffing the cavity and bind with a small amount of olive oil. Pack the mix into the cavity of the fish and leave to marinate for 30 minutes or up to 2 hours.
  3. Once you are ready to cook the fish pre heat the oven to 150 and place the fish on a tray with baking paper. Drizzle with olive oil and bake for 15 minutes.
  4. While the fish is in the oven assemble the salad, dress with olive oil and lemon juice to taste.
  5. Once the fish is cooked drizzle with a squeeze of lemon juice and olive oil before serving.

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