We deliver Australia wide
Call 1300 303 307


The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307

Oven Baked Ocean Trout ‘al Cartuccio’ With Sicilian Orange

Preparation time
45 mins
Cooking time
25 mins

Few encapsulate the ‘Little Italy’ atmosphere of Victoria’s King Valley quite like the Chrismont Cellar Door, Restaurant and Larder. Cher Amit Kumar blends the seasons with time-honoured recipes reflecting the Sicilian and northern Italian cultures of Chrismont’s founding family, as evidenced in this dish, where ocean-fresh flavours are elevated to the sublime in their pairing with a crisp La Zona Pinot Grigio.


Homemade pesto

1 bunch each of parsley and basil, leaves picked

3 garlic cloves, peeled

4 anchovy fillets

1 tablespoon capers

2 tablespoons pine nuts, toasted

1 tablespoon grated parmesan

½ lemon, juiced

60ml extra virgin olive oil

Salt and pepper, to taste


4 x 200g ocean trout fillets, skinned and pin-boned

8 slices fresh orange

½ bulb fennel, trimmed, finely sliced

40g butter, cubed 

80g homemade pesto

200ml fresh orange juice

Salt and pepper, to season

Sicilian salad

200g mixed baby green salad leaves

1 small red onion, finely sliced

80g pitted Sicilian green olives

2 medium ripe tomatoes, de-seeded, sliced

1 Lebanese cucumber, sliced

1 large orange, peeled, segmented

½ bulb fennel, trimmed, finely sliced

3 tablespoons flaked almonds, toasted


80ml extra virgin olive oil

Pinch of salt

40ml Chardonnay vinegar


1. Pesto: Blend all ingredients in a food processor until combined. Season to taste. 

2. Trout: Pre-heat oven to 180°C. Cut four sheets of baking paper, about 30-40cm square each. In the middle of each sheet, place a row of oranges and fennel top with butter then ocean trout. Place pesto on top of trout. Fold sides over, and twist both ends, leave a small opening on top of trout.  Pour 40ml of fresh orange juice over each piece of trout. Close the package. Place fish parcels on an oven tray and bake for 10-15 minutes.  

3. Salad and dressing: Whisk the extra virgin olive oil, Chardonnay vinegar and salt in small bowl until well mixed. Place salad ingredients in a large bowl, lightly toss with the salad dressing. 

4. To serve: Open the paper case to expose the trout, keeping the juices in. Enjoy alongside the fresh tangy Sicilian salad.

Wine Match: Chrismont La Zona Pinot Grigio 2021

Preparation Time
45 mins
Cooking Time
25 mins