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.

- Preparation:
- 18 Minutes
- Cooking:
- 7 Minutes
- Serves:
- 2
Ingredients
- 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
Method
-
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
Heat a medium fry pan with 1 tbsp olive oil over medium-heat.
-
3
Season Ocean Trout and cook, for one minute each side.
-
4
Add garlic and lemon and butter, swirl and shake the pan to melt the butter and distribute around the Ocean Trout.
-
5
Turn and cook for another 5 minutes. Basting with the pan juices. Serve with slaw.
Pan fried Ocean Trout with Hot Lemon Butter and Winter Slaw