Fast Recipes

Pan-fried ocean trout with kohlrabi salad

The easy fish dinner that's all crisp and crunch.

  • Serves 4
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Pan-fried ocean trout is an all-too-easy fish dinner. We've hacked the technique for super-crisp skin by separating it from the fish flesh, patting it dry, then roasting it in a hot oven.


  • 4 skin-on ocean trout fillets (180gm each)
  • 1 tbsp extra-virgin olive oil
Kohlrabi salad
  • 750 gm kohlrabi
  • 210 gm (3/4 cup) Greek-style yoghurt
  • 1 cup (loosely packed) dill, coarsely chopped
  • 1½ tbsp Dijon mustard
  • 2 tsp salted capers, rinsed, coarsely chopped


  • 1
    Preheat oven to 200°C. For kohlrabi salad, trim top and bottom from kohlrabi. Discard trimmings and cut kohlrabi into julienne. Combine yoghurt, dill, mustard and capers in a small bowl. Season to taste then gently fold in kohlrabi.
  • 2
    Line an oven tray with baking paper. Using a sharp knife, remove skin from trout. Wash skin, then pat dry with absorbent paper. Place skin on tray and bake until crisp (10 minutes). Cut into thin strips with scissors.
  • 3
    Meanwhile, heat olive oil in a large frying pan over medium-high heat and cook trout until cooked medium-rare (2 minutes each side), or to your liking. Season to taste.
  • 4
    Serve trout with kohlrabi salad, topped with crisp skin.