Easiest-ever ocean trout


Easy Ocean Trout with Cucumber and Preserved Lemon Salad

Ocean trout is slightly less rich than salmon. In this recipe you can use a side of salmon instead, if preferred. 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.  

Prep Time: 5 min, Cook time: 20 mins

Serves 4-6


Cucumber and Preserved Lemon Salad


    1. 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.
    2. 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.
    3. 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.


    Recipe by Womens Weekly Food