Fish Entertaining Italian

Roasted trout with salmoriglio sauce

Name: Roasted trout with salmoriglio sauce recipe
Yield: 4
Cuisine: /italian
Ingredients: 1/2 cup (125ml) extra virgin olive oil, plus 2 tbs extra to drizzle; Finely grated zest & juice of 1 lemon, plus 1 whole lemon, cut into quarters; 2 garlic cloves, finely chopped; 1/2 bunch oregano, plus extra leaves to serve; 1 tbs flat-leaf parsley, chopped; 1 tbs mint leaves, chopped; 2 x 400g rainbow river trout, cleaned and scaled

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by Phoebe Wood

Jul 03, 2020

This roasted rainbow river trout is perfect for any occasion.

1/2 cup (125ml) extra virgin olive oil, plus 2 tbs extra to drizzle
Finely grated zest & juice of 1 lemon, plus 1 whole lemon, cut into quarters
2 garlic cloves, finely chopped
1/2 bunch oregano, plus extra leaves to serve
1 tbs flat-leaf parsley, chopped
1 tbs mint leaves, chopped
2 x 400g rainbow river trout, cleaned and scaled

Method

1.

To make the salmoriglio sauce, place oil, lemon zest and juice, garlic, herbs, 2 tbs hot water and 1 tsp salt flakes in a food processor and whiz until well combined. Transfer to a bowl, cover surface directly with plastic wrap and set aside.
2.

Preheat oven to 180°C. Line a large baking tray with baking paper. Place 2 lemon quarters in the cavity of each fish and place the fish upright on its belly (this will help to cook them evenly). Drizzle with extra 2 tbs oil and season. Roast for 15-20 minutes until fish is just cooked, then rest for 5 minutes. Scatter over extra oregano and freshly ground black pepper. Serve with salmoriglio.

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