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Fennel and dill-crusted ocean trout with lemon potatoes

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

By Alice Storey & Emma Knowles
  • 30 mins preparation
  • 1 hr 20 mins cooking
  • Serves 4 - 6
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Fennel and dill-crusted ocean trout with lemon potatoes
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.


  • 25 gm fennel seeds (¼ cup)
  • 2 tbsp whole white peppercorns
  • 1 tbsp dill seeds
  • Finely grated rind and juice of 1½ lemons
  • ¼ cup coarsely chopped flat-leaf parsley
  • 60 ml olive oil (¼ cup)
  • 1 side ocean trout (about 1.2kg), skin on, trimmed, pin-boned
Caraway and herb crème fraîche
  • 1 tsp caraway seeds
  • 250 gm crème fraîche
  • Finely grated rind of 1 lemon and juice of ½
  • 1 tbsp each finely chopped dill and flat-leaf parsley
Lemon potatoes
  • 1.2 kg small kipfler potatoes, scrubbed
  • 1 lemon, cut into wedges
  • ½ head garlic, broken into cloves
  • 60 ml extra-virgin olive oil (¼ cup)


  • 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