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Whole fish is what I look forward to eating more than anything else and throughout my travels around the globe it is the first thing I hunt out. Each country has their own way of cooking whole fish and they all treat it with the utmost respect. When cooking whole fish you retain moisture and flavour which are the two most important factors when cooking seafood.


  • 1 Whole Rainbow Trout

  • Flour for dusting fish

  • 1 tablespoon Olive Oil

  • 1 tablespoon Butter

  • 1 Garlic Clove finely sliced

  • 1 deseeded Chilli thinly sliced

  • 8 Sage leaves

  • 5 Capers berries

  • 8 Cherry Tomatoes cut in half

  • 1 kipfler potato boiled and sliced thick

  • 8 Olives

  • zest of 1 Lemon

  • sea salt

  • cracked pepper

  • 0.5 Lemon


  • 1.

    Heat a large frying pan and warm your olive oil to hot.

  • 2.

    Add your dusted fish when the oil is hot and cook on the skin side until golden and crisp.

  • 3.

    Turn over and add the butter and let turn a nut brown colour.

  • 4.

    Add in the lemon juice, garlic, chilli and sage and cook for a minute and then add in the potatoes, tomatoes, caper berries, lemon (flesh side down) and olives and cook for a further minute until the fish is cooked.

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Posted by John1020Report
This recipe sounds delightful - but is clearly written for trout fillets rather than a whole fish (e.g. cook on the skin side ... ). Will try this one when I've perfected my filleting skills!
Posted by Patricia117Report
cooked this last night. it was delicious. thank you. am trying a similar recipe for my fresh jewfish cutlets. will let you konw how it goes.