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Roast trout with almond sauce, rosemary and capers

Recipe for roast trout with almond sauce, rosemary and capers.

By Lisa Featherby
  • 25 mins preparation
  • 40 mins cooking plus cooling
  • Serves 6 - 8
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Roast trout with almond sauce, rosemary and capers
The trout here is cooked to medium-rare, so it retains a lovely oiliness. The almond sauce and herbs from this recipe also go well with roast lamb or beef. For a more rustic sauce, just pulse it to the coarseness you like. Serve this with a green salad.


  • 900 gm piece of ocean trout, skin on, pin-boned
  • Olive oil for brushing and shallow-frying
  • ¼ cup each rosemary and oregano
  • 2 tbsp salted baby capers, rinsed, drained
  • 2 garlic cloves, thinly sliced
  • 2 golden shallots, thinly sliced
Almond sauce
  • 200 gm whole blanched almonds
  • Juice of 1 lemon and coarsely chopped flesh of 1 lemon
  • 1 garlic clove, coarsely chopped
  • 60 ml (¼ cup) extra-virgin olive oil


  • 1
    For almond sauce, preheat oven to 175C. Spread almonds on an oven tray and roast, stirring occasionally, until golden (8-12 minutes). Cool briefly, then blend in a small food processor with remaining ingredients until finely chopped. Gradually add 80ml (1/3 cup) water and process until smooth. Season to taste and set aside.
  • 2
    Place trout on an oven tray lined with baking paper, brush with oil and season. Reduce oven to 110C and roast trout until rare (28-32 minutes; flesh will be dark pink in the centre).
  • 3
    Heat 1cm olive oil in a saucepan over high heat, add herbs, capers, garlic and shallots, and fry until shallots are golden and just crisp (3-5 minutes; take care not to burn the herbs). Remove with a slotted spoon and drain on paper towels.
  • 4
    Scatter herb mixture over trout, season to taste, and serve with almond sauce.


Drink Suggestion: Crisp new-wave Yarra chardonnay. Drink suggestion by Max Allen