Roasted Whole Trout with Potatoes and Preserved Lemon Mayonnaise

An easy one pan dish that will feed a family with plenty of left overs. We’ve used dill and coriander but use any leafy herb you like, parsley, basil or even mint would all be delicious.

We recommend pairing this dish with Clover Hill Cuvee Exceptionelle Blanc de Blancs 2012

Roasted Whole Trout with Potatoes and Preserved Lemon Mayonnaise
10 Minutes
35 Minutes


  • 4kg Whole Huon Trout
  • 800g Red skinned potatoes, scrubbed and thinly sliced
  • 250g Cherry tomatoes
  • 1 small Red onion, cut into thin wedges
  • 2 Lemons, thinly sliced
  • 2 tbs Olive oil
  • 1 bunch of Coriander
  • 1 bunch of Dill
  • Homemade Preserved Lemon Mayonnaise:
  • 2 Egg Yolks
  • 1/2 tsp Dijon mustard
  • 2 tsp Lemon juice
  • 250ml Olive oil
  • 250ml Vegetable oil
  • 1 tbsp Preserved lemon flesh, very finely chopped
  • Clover Hill Cuvee Exceptionelle Blanc de Blancs 2012


  1. 1

    Preheat oven to 220C

  2. 2

    On a large baking tray, scatter slices of potato, tomatoes and red onion and half of the lemon slices. Drizzle with 1tbs olive oil and season with salt, then toss on the tray so everything is evenly coated with oil and salt.

  3. 3

    Remove a handful of nice leaves from the coriander and dill leaves, set aside then cut the remaining bunches in half.

  4. 4

    Using paper towel, pat the trout inside and out of any excess of moisture. Place the trout on the baking tray on top of the vegetables. Season the cavity with salt and pepper then fill with herbs and remaining lemon slices.

  5. 5

    Using a sharp knife, make 3 slashes on each side of the fish, about 2cm deep.

    Drizzle olive oil over the fish and a sprinkle a four finger pinch of extra salt.
    Bake the fish in the hot oven for 15 minutes, then turn the temperature down to 180ºC and cook for a further 20 minutes.

  6. 6

    Remove from oven and a big green salad and preserved lemon mayonnaise.

  7. 7

    Preserved Lemon Mayonnaise

    Whisk the egg yolks, Dijon mustard and lemon juice in a bowl.
    Gradually whisk in the olive oil and vegetable oil in a thin, steady stream until thick and emulsified.
    Add the preserved lemon and stir until combined. Store in an airtight container in the fridge for up to 1 week.


Annabelle rated this at 0 5 stars
loved the recipe but modified the fish as easier to get either whole ocean trout or coral trout in Western Australia . Sweet moist and succulent fish with potatoes and tomatoes - yum . But did need to cook the fish a bit longer - 10mins in all - and that gave the vegetables a chance to be a bit more cooked