Lifestyle
Recipe: Roast Ocean Trout With Fennel, Parsley And Olive Salad
RECIPES PETE EVANS
STYLING KRISTIN BUESING
PHOTOGRAPHS MICHAEL OMM
1 bunch thyme
1 bunch oregano
1 lemon, halved lengthways and thickly sliced, plus extra wedges to serve
8 cloves garlic, peeled and halved
3kg whole ocean trout
1 tablespoon olive oil salad
2 large fennel bulbs, trimmed
4 lemons, peeled and segmented
1 cup pitted black olives
1 bunch flat-leaf parsley, leaves picked
4 tablespoons lemon-infused extra virgin olive oil*
Preheat a hooded or kettle barbecue, or oven to 190°C. Line a large baking tray with baking paper and scatter one third of the thyme, oregano, lemon and garlic across it diagonally. Place fish on top of herb mixture and fill its cavity with remaining herbs, lemon and garlic. Season well with sea salt and ground black pepper. Drizzle fish with olive oil and roast for about 45 minutes. To check if fish is cooked, insert a metal skewer into the thickest section of the flesh and hold it there for 10 seconds; if the skewer is hot when removed, the fish is cooked, otherwise it may need a further 10–15 minutes of roasting before checking again. To make the salad, slice white part of fennel bulbs as thinly as possible (preferably on a mandolin to ensure slices are paper-thin. When using a mandolin exercise extreme caution when slicing). Place fennel in a medium-sized bowl and toss with lemon segments, olives, parsley, lemon-infused olive oil, sea salt and ground black pepper. Divide salad between serving plates, top with flaked roast ocean trout and serve with lemon wedges. Serves 8–10.
*Available from delicatessens and selected supermarkets.
STYLING KRISTIN BUESING
PHOTOGRAPHS MICHAEL OMM
1 bunch thyme
1 bunch oregano
1 lemon, halved lengthways and thickly sliced, plus extra wedges to serve
8 cloves garlic, peeled and halved
3kg whole ocean trout
1 tablespoon olive oil salad
2 large fennel bulbs, trimmed
4 lemons, peeled and segmented
1 cup pitted black olives
1 bunch flat-leaf parsley, leaves picked
4 tablespoons lemon-infused extra virgin olive oil*
Preheat a hooded or kettle barbecue, or oven to 190°C. Line a large baking tray with baking paper and scatter one third of the thyme, oregano, lemon and garlic across it diagonally. Place fish on top of herb mixture and fill its cavity with remaining herbs, lemon and garlic. Season well with sea salt and ground black pepper. Drizzle fish with olive oil and roast for about 45 minutes. To check if fish is cooked, insert a metal skewer into the thickest section of the flesh and hold it there for 10 seconds; if the skewer is hot when removed, the fish is cooked, otherwise it may need a further 10–15 minutes of roasting before checking again. To make the salad, slice white part of fennel bulbs as thinly as possible (preferably on a mandolin to ensure slices are paper-thin. When using a mandolin exercise extreme caution when slicing). Place fennel in a medium-sized bowl and toss with lemon segments, olives, parsley, lemon-infused olive oil, sea salt and ground black pepper. Divide salad between serving plates, top with flaked roast ocean trout and serve with lemon wedges. Serves 8–10.
*Available from delicatessens and selected supermarkets.
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