Fennel and dill-crusted ocean trout with lemon potatoes

Australian Gourmet Traveller recipe for fennel and dill-crusted ocean trout with lemon potatoes.
Fennel and dill-crusted ocean trout with lemon potatoes

Fennel and dill-crusted ocean trout with lemon potatoes

William Meppem
4 - 6
1H 20M
1H 50M

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 out.


Caraway and herb crème fraîche
Lemon potatoes



1.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.
2.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.
3.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.

Drink Suggestion: Young sauvignon blanc. Drink suggestion by Max Allen


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