Baked ocean trout with parsley macadamia butter
Prep
10m
Cook
20m
serves
8
Baked ocean trout with parsley macadamia butter
Ingredients (11)
- 200g unsalted butter, softened
- 1 cup (150g) macadamias, roasted, chopped
- Finely grated zest and juice of 1 lemon, plus extra wedges to serve
- 1 1/2 cups firmly packed flat-leaf parsley leaves, chopped, plus extra to serve
- 1.2kg side ocean trout (skin on), pin-boned
Macadamia pesto
- 2/3 cup (100g) macadamias, roasted
- 1 cup loosely packed dill fronds
- 1 cup firmly packed flat-leaf parsley leaves
- 1 cup firmly packed coriander leaves, plus extra to serve
- 1/4 cup (60ml) extra virgin olive oil
- Finely grated zest and juice of 1 lemon
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C. Grease a large baking tray and line with baking paper.
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2.Place butter in a food processor and whiz until spreadable. Add macadamia, lemon zest and juice, parsley and a pinch of salt flakes, and pulse until nuts and parsley are roughly chopped.
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3.Place fish, flesh-side up, on prepared tray and spread evenly with butter mixture. Place tray on top rack of oven, and roast, basting with butter mixture occasionally, for 15-20 minutes for medium, or until cooked to your liking. Stand for 10 minutes to rest.
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4.Meanwhile, for macadamia pesto, whiz all ingredients in a food processor until finely chopped. Season well.
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5.Transfer fish to a serving platter and scatter with extra parsley and coriander. Serve with pesto and lemon wedges.
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