• 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


  • 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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