Trout with lemon, olives, almonds and herbs

A whole cooked trout, served with an aromatic mixture of lemon, olives and herbs.

Trout with lemon, olives, almonds and herbs Credit: Andy Baker

• serves

  1

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 whole rainbow trout, about 250 g, cleaned
• 75 g (½ cup) plain flour
• 60 g butter
• 3 garlic cloves, coarsely chopped
• 1 tbsp thyme leaves
• 2 lemons, segmented
• 5 large green olives, cut into cheeks and thinly sliced
• 2 tbsp coarsely chopped almond kernels
• 2 tbsp coarsely chopped parsley freshly ground black pepper, to taste
• 1 tsp trout roe

Instructions

1. Dust the trout in the flour and shake to remove any excess.
2. Melt 40 g butter in a heavy-based frying pan over medium heat. When the butter is foaming, add the trout and cook for 3 minutes on each side.
3. Add the remaining butter, garlic, thyme, lemon segments, olives and almonds and gently toss through. Cook for 2 minutes or until lightly toasted, then add the parsley and a grind of black pepper and shake the pan gently to combine.
4. Place the trout on a serving plate, then pour over the garnish. Top with the trout roe and serve immediately.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.