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Member recipe

Hazelnut and Thyme Crumbed Ocean Trout

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Cooking time

Prep: 10 minutes Cook: 20 minutes

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Serves 8

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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


  1. Preheat the oven to 180 degrees. Grease a baking tray and line with baking paper.

  2. Place trout on prepared tray and brush with mustard

  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.

  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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