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Roast ocean trout with peas, mint and fregola

You'll need

4 skinless ocean trout fillets (about 180gm each), pin-boned 1½ tbsp olive oil Finely grated rind and juice of 1 lemon ½ garlic clove, finely grated 90 ml buttermilk   Peas, mint and fregola 300 gm fregola 200 gm frozen peas, defrosted 160 gm sugarsnap peas, trimmed, halved 2 tbsp olive oil Finely grated rind and juice of 1 lemon, or to taste, plus wedges to serve 1 cup coarsely torn mint ½ cup coarsely torn flat-leaf parsley


  • 01
  • Preheat oven to 200C. For peas, mint and fregola, cook fregola in a large saucepan of boiling salted water until al dente, adding peas and sugarsnap peas in last 2 minutes of cooking (8-10 minutes). Drain, transfer to a bowl, add oil, lemon rind, lemon juice and garlic and season to taste. Just before serving, add herbs.
  • 02
  • Meanwhile, place trout skin-side down on an oven tray lined with baking paper and set aside. Combine oil, lemon rind and juice and garlic in a bowl, season to taste, drizzle half over trout (reserve remainder) and roast until cooked to your liking (5-6 minutes for medium-rare). Coarsely flake over fregola mixture and set aside.
  • 03
  • Add buttermilk to remaining oil mixture, drizzle over trout and serve with lemon wedges.
This recipe is from the November 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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