Baked whole ocean trout is a flavoursome dish that offers a fresh twist on fish for Good Friday. Westfield recommends a salt-baked trout for a succulent but simple feast. This delicious recipe was brought to you by Westfield and the Bauer Media Recipe books: Modern Australian Food and The Baking Collection.


  • Fishmonger

  • 2.4kg (4¾-pound) cleaned whole ocean trout

  • Deli

  • 4 egg whites

  • Greengrocer

  • 1.5kg (3 pounds) baby new potatoes

  • 4 cloves garlic, unpeeled

  • 10 sprigs fresh lemon thyme

  • 350g (11 ounces) watercress, trimmed

  • Gremolata

  • ½ cup finely chopped fresh flat-leaf parsley

  • 1 tablespoon finely grated lemon rind

  • 1 tablespoon lemon juice

  • 1 clove garlic, chopped finely

  • Supermarket

  • 3kg (6 pounds) coarse cooking salt (kosher salt)

  • 1 tablespoon olive oil


  • 1.

    Pat fish dry, inside and out, with absorbent paper.

  • 2.

    Combine salt and egg whites in medium bowl. Spread half the salt mixture evenly over base of large baking dish; place fish on salt mixture, cover fish completely (except for tail) with remaining salt mixture. Bake 1 hour.

  • 3.

    Meanwhile, combine potatoes, garlic, oil and thyme in large shallow baking dish; place in oven on shelf below fish. Bake about 50 minutes or until potatoes are tender.

  • 4.

    Make gremolata. Combine ingredients in small bowl

  • 5.

    Remove fish from oven; break salt crust with heavy knife, taking care not to cut into fish. Discard salt crust. Transfer fish to large serving plate; carefully remove skin from fish. Sprinkle gremolata on fish.

  • 6.

    Serve fish with potatoes and watercress. Combine ingredients in small bowl

  • 7.

    Top Tip: Covering the fish with salt for baking ensures all the steam gets trapped inside to keep the fish beautifully moist.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 302kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 33g
  • Carbohydrate 17g
  • Sugar 0g
  • Sodium 653mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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