Whole roasted ocean trout with lemon and thyme

Name: Whole roasted ocean trout with lemon and thyme
Cook time: 1 h
Yield: 6-8
Cuisine: Mediterranean
Ingredients: 2.5kg whole ocean trout, gutted and scaled; sea salt and freshly ground black pepper; 3 tbsp extra-virgin olive oil; 1 lemon, sliced into thin rounds; 1 bunch lemon thyme; ¼ bunch flat-leaf parsley; kitchen string; 

Neil Perry

May 30, 2016

Don't be scared of baking a fish whole: try this simple recipe.William Meppem

easyTime:30 mins - 1 hourServes:6-8

Whole fish are always an impressive centrepiece at any gathering. Using a beautiful fish like ocean trout means any leftovers can be added to salads, sandwiches or even just a late afternoon snack from the fridge with some mayo. This fish could also be easily cooked on a barbecue with a lid.

Ingredients

2.5kg whole ocean trout, gutted and scaled
sea salt and freshly ground black pepper
3 tbsp extra-virgin olive oil
1 lemon, sliced into thin rounds
1 bunch lemon thyme
¼ bunch flat-leaf parsley
kitchen string

Method

1. Heat oven to 180°C. Season the trout cavity with salt and pepper and drizzle with 1 tbsp oil. Lay the lemon slices inside across the cavity of the fish. Stuff with half the thyme and parsley.
2. Using kitchen string, firmly tie the trout crosswise about 4 times, spacing evenly along the fish, tying and knotting loose ends
3. Pick leaves from remaining thyme and parsley and chop. Mix herbs with remaining oil and some seasoning. Rub mixture over the outside of the fish, and then transfer to a roasting tray lined with baking paper.
4. Bake trout for about 35-40 minutes. Remove from the oven, cover with foil and rest for about 10 minutes. Serve whole at the table.
Serve with Neil's sweet potato, garlic and rosemary gratin (to balance the lemon zing).