2 lemons
Sea salt and freshly ground pepper
1.8kg whole ocean trout
1 bunch dill
5kg table salt
1 cup Aioli
Extra virgin olive oil


1. Preheat oven to 220% C Cut 1 lemon into 6 wedges
2. Sprinkle sea salt in the cavity of the fish
3. Tear dill and place it in the cavity, along with the lemon wedges
4. On a large baking tray, spread a 1cm-thick layer of table salt
5. Place fish on top of the salt and cover it with the rest of the table salt
6. Sprinkle 1/4 cup water over the salt; this will help to form the crust
7. Bake fish 25 minutes. Set it aside to rest for 10 minutes
8. Break crust from the top of the fish (most likely, the skin will come off with it)
9. Remove any remaining skin and discard
10. To fillet fish, draw a line down the spine and remove flesh in large chunks
11. Break the spine at the head and tail and remove
12. Take fillets from second side. Divide among serving plates (180g per serve)
13. Dollop Aioli on the side and drizzle with olive oil 
14. Finish with a squeeze of lemon over the fish and a generous grind of pepper


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