This would have to be the easiest way to cook flavour-filled
fish. Using one large piece means it will be less likely to dry
25 gm (¼ cup)fennel seeds2 tbspwhole white peppercorns1 tbspdill seedsFinelygrated rind and juice of 1½ lemons¼ cupcoarsely chopped flat-leaf parsley60 ml (¼ cup)olive oil1 sideocean trout (about 1.2kg), skin on, trimmed, pin-bonedCaraway and herb crème fraîche1 tspcaraway seeds250 gmcrème fraîcheFinelygrated rind of 1 lemon and juice of ½ 1 tbsp eachfinely chopped dill and flat-leaf parsleyLemon potatoes1.2 kgsmall kipfler potatoes, scrubbed1lemon, cut into wedges½ headgarlic, broken into cloves60 ml (¼ cup)extra-virgin olive oil
For caraway and herb crème fraîche, dry-roast caraway seeds until fragrant (30 seconds), transfer to a mortar and pestle and coarsely crush. Combine with remaining ingredients, season and refrigerate until required.
For lemon potatoes, preheat oven to 180C. Combine ingredients in a bowl, season to taste, toss to combine and scatter over trays lined with baking paper. Roast, shaking occasionally, until golden (50-55 minutes). Coarsely crush with a fork and season to taste before serving.
Crush fennel seeds, peppercorns and dill seeds in a mortar and pestle. Stir in rind, juice, parsley and half the olive oil, then set aside. Heat a char-grill over medium-high heat. Drizzle trout with remaining oil and season. Grill flesh-side down until charred (6-7 minutes). Turn over and repeat (5 minutes). Turn trout, flesh-side up, onto a baking tray lined with baking paper and pat on fennel crust. Increase oven to 200C. Roast until cooked to your liking (10 minutes for medium-rare). Serve with lemon potatoes, and caraway and herb crème fraîche.