Pan fried Ocean Trout with Hot Lemon Butter and Winter Slaw

Winter doesn’t mean you can’t eat fresh. Winter vegetables are perfect for a slaw salad.
Served with Ocean Trout and a tangy hot lemon butter sauce, you will be wanting this recipe every winter’s night.

Pan fried Ocean Trout with Hot Lemon Butter and Winter Slaw
18 Minutes
7 Minutes


  • 2 Huon Ocean Trout portions, skin off
  • 1 lemon, zest and juice
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1/2 small fennel, finely shredded
  • 1/8 red cabbage, shredded
  • 1 small carrot, peeled and shredded
  • 3 or 4 sprigs flat leaf parsley
  • Dressing:
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp honey, depending on how sweet you like your slaw
  • 1 clove garlic, finely minced


  1. 1

    Mix the dressing ingredients in a small bowl season to taste.
    Toss the fennel, carrot, cabbage and parsley in a large bowl, add dressing toss again and set aside.

  2. 2

    Heat a medium fry pan with 1 tbsp olive oil over medium-heat.

  3. 3

    Season Ocean Trout and cook, for one minute each side.

  4. 4

    Add garlic and lemon and butter, swirl and shake the pan to melt the butter and distribute around the Ocean Trout.

  5. 5

    Turn and cook for another 5 minutes. Basting with the pan juices. Serve with slaw.