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Baked stuffed trout with potato salad

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1 Trout

1 lemon

1 tomato

1 fennel

1 bunch of basil

1 red onion

Olive oil

Sea Salt

Potato Salad

600g Potatoes, cut into bite sized pieces

3 spring onions, sliced thinly

50g pickles, diced

1tbs seeded mustard

3tbs Cobram Estate EVOO

Sea Salt

Black Pepper


Pre heat oven to 160C.

Take the tops of the fennel, slice them up and place on baking paper as a base for the fish. Place a layer of basil on top of the fennel, then a layer of sliced tomato. Place the Trout on top, sprinkle salt on top and then inside cavity. Place sliced tomato, sliced red onion and sliced lemon inside the cavity of the fish. Top with more fennel and basil. Cover with another layer of baking paper then wrap with aluminum foil to make a parcel. Place on baking tray. Place in oven for 10-12 minutes.

Steam potatoes and cut into bite sized pieces, place in a large bowl, add spring onion, diced baby pickles, seeded mustard and a pinch of salt. To dress add extra virgin olive oil and white wine vinegar. Stir through.

Remove the trout from the oven. Open parcel to check if it’s ready. To tell if it’s ready the eye should be clouded over, the colour has changed just slightly and if you poke along the spine it’s nice and soft. Remove the fish from the parcel discarding excess fennel, tomato and lemon and serve hot with the side of potato salad, wedge of lemon and spring onion to garnish.

Wine Match: Mountadam Vineyards Eden Valley Pinot Gris 2017 & Dowie Doole B.F.G. Grenache 2016. 

For more inspiration check out these recipes on cookspantry.tv!

Preparation time
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