No image available
Member recipe

Hazelnut and Thyme Crumbed Ocean Trout

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 20 minutes

Skill level

Easy

Servings

Serves 8

Show stopper for entertaining!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

Method

  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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.