Whole roasted ocean trout with lemon & thyme

Whole fish is 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.


  • 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


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.

Using kitchen string, firmly tie the trout crosswise about 4 times, spacing evenly along the fish, tying and knotting loose ends

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.

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.

NOTES: Want something to drink?
Try the 2015 Audrey Wilkinson Semillon, Hunter Valley, NSW.

Semillon is a classic variety that the Hunter Valley does so well, and it is a fresh and vibrant match for the whole roasted trout. Notes of lemongrass, Meyer lemon, a touch of green herbs and fresh vibrant acidity work harmoniously with the texture and balance of the dish.

First published in the Good Weekend.

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