Fast Recipes

Roast ocean trout with peas, mint and fregola

Australian Gourmet Traveller recipe for fast roast ocean trout with peas, mint and fregola.

By Emma Knowles
  • Serves 4
Roast ocean trout with peas, mint and fregola
Roast ocean trout with peas, mint and fregola


  • 4 skinless ocean trout fillets (about 180gm each), pin-boned
  • 1½ tbsp olive oil
  • ½ garlic clove, finely grated
  • 90 ml buttermilk
Peas, mint and fregola
  • 300 gm fregola
  • 200 gm frozen peas, defrosted
  • 160 gm sugarsnap peas, trimmed, halved
  • 2 tbsp olive oil
  • 1 cup coarsely torn mint
  • ½ cup coarsely torn flat-leaf parsley


  • 1
    Preheat oven to 200C. For peas, mint and fregola, cook fregola in a large saucepan of boiling salted water until al dente, adding peas and sugarsnap peas in last 2 minutes of cooking (8-10 minutes). Drain, transfer to a bowl, add oil, lemon rind, lemon juice and garlic and season to taste. Just before serving, add herbs.
  • 2
    Meanwhile, place trout skin-side down on an oven tray lined with baking paper and set aside. Combine oil, lemon rind and juice and garlic in a bowl, season to taste, drizzle half over trout (reserve remainder) and roast until cooked to your liking (5-6 minutes for medium-rare). Coarsely flake over fregola mixture and set aside.
  • 3
    Add buttermilk to remaining oil mixture, drizzle over trout and serve with lemon wedges.


This recipe is from the November 2012 issue of .

  • Author: Emma Knowles