Roasted ocean trout
Spencer McLaren for The Pantry Melbourne
INGREDIENTS
3kg whole ocean trout
1 small bunch thyme
1 small bunch oregano
1 lemon, halved lengthways and sliced thickly
8 cloves garlic, bruised
sea salt and freshly ground black pepper
1½ tablespoons olive oil
1kg baby chat potatoes, halved
3 sprigs thyme, extra
3 sprigs oregano, extra
2 cloves garlic, extra, sliced thinly
juice of half a lemon
2 tablespoons olive oil
whole egg mayonnaise and green salad to serve
METHOD
Preheat oven to 190°C (170°C fan-forced).
Line a large baking tray with baking paper and scatter half of the thyme, oregano, lemon and garlic across it diagonally (where the fish will lie).
Place the fish on top of the herbs and lemon and fill it’s cavity with remaining herbs, lemon and garlic. Season well with salt and pepper. Drizzle fish with the olive oil and place in pre-heated oven uncovered. Roast 15 minutes per kilo.
Meanwhile, combine chats, extra herbs, garlic, lemon juice and olive oil in a small roasting dish. Season with salt and pepper. Roast in same oven as the fish for 30 minutes or until golden brown and tender.
After this time check that the fish is cooked by inserting a metal skewer into the thickest part of the fish. Hold it there for 10 seconds and when you pull it out check that the skewer is hot on the inside of your wrist or against your top lip. If the skewer is hot the fish is cooked, if it is only warm the fish should be cooked for another 10 -15 minutes before re-checking.
Serve fish with the roasted chat potatoes, whole-egg mayonnaise and a simple green salad.
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