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  • 1kg whole skinless ocean trout fillet, pin boned
  • 1 and 1/2 tbs Dijon mustard
  • 1 bunch thyme, leaves picked
  • 1/2 cup chervil leaves, plus extra to serve
  • 100g hazelnut meal
  • Juice of 1 lemon, plus extra lemon wedges to serve
  • 2 tbs olive oil
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    Method

    • step 1

      Preheat the oven to 180 degrees. Grease a baking tray and line with baking paper.
    • step 2

      Place trout on prepared tray and brush with mustard
    • step 3

      Place thyme, chervil and hazelnut meal in a food processor and whiz until it resembles fine breadcrumbs, season, then press over flesh of fish until completely covered. Bake for 20 minutes or until fish is just cooked through.
    • step 4

      To make the dressing, combine the lemon juice and olive oil and season to taste, Spoon dressing over fish and serve immediately with extra lemon wedges.
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