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.
Pat fish dry, inside and out, with absorbent paper.
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.
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.
Make gremolata. Combine ingredients in small bowl
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.
Serve fish with potatoes and watercress. Combine ingredients in small bowl
Top Tip: Covering the fish with salt for baking ensures all the steam gets trapped inside to keep the fish beautifully moist.
Nutritional analysis per serving (16 servings)
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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