Chef's Recipes

Slow-roasted ocean trout with walnut and coriander salsa

Australian Gourmet Traveller recipe for slow-roasted ocean trout with walnut and coriander salsa by Brigitte Hafner from Gertrude Street Enoteca.

By Brigitte Hafner
  • 20 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print
Slow-roasted ocean trout with walnut and coriander salsa


  • 850 gm ocean trout fillet, skin on, pin-boned
  • 2 tbsp olive oil
  • To serve: lemon wedges
Walnut and coriander salsa
  • 140 gm walnut halves
  • ½ cup finely chopped coriander (about 1 bunch)
  • ¾ preserved lemon, white pith removed, rinsed, finely chopped
  • 100 ml extra-virgin olive oil
  • 2 tbsp each of finely chopped flat-leaf parsley and mint
  • 2 tsp sumac


  • 1
    For walnut and coriander salsa, preheat oven to 180C. Place walnuts on an oven tray and roast until deep golden (5-10 minutes). Cool, then rub off excess skins, finely chop and transfer to a bowl. Add remaining ingredients to walnuts and season to taste with freshly ground black pepper. Refrigerate until required.
  • 2
    Reduce oven to 110C. Place trout, skin-side down, on a baking paper-lined oven tray, brush with oil, season to taste with sea salt and roast until medium rare (30-35 minutes).
  • 3
    Carefully transfer trout to a plate, spoon salsa over and serve immediately with lemon wedges to the side.


Drink Suggestion: Citrussy chardonnay such as Milton Riverpoint or Krinklewood. Drink suggestion by James Broadway

  • undefined: Brigitte Hafner