2.5kg whole ocean trout, gutted and scaled
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 lemon, sliced into thin rounds
1 bunch lemon thyme
1/4 bunch flat-leaf parsley
Kitchen string


1. Heat oven to 180%C. Season trout cavity with salt and pepper 
2. Drizzle with 1 tablespoon oil and lay lemon slices inside cavity of the fish
3. Stuff with half the thyme and parsley
4. Using kitchen string, firmly tie the trout crosswise about 4 times
5. Spacing evenly along the fish, tying and knotting loose ends
6. Pick leaves from remaining thyme and parsley and chop
7. Mix herbs with remaining oil and some seasoning
8. Rub mixture over the outside of the fish
9. Transfer to a roasting tray lined with baking paper
10. Bake trout about 35-40 minutes, remove from oven
11. Cover with foil and rest for about 10 minutes 
12. Serve whole at the table 


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