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
Preparation:
10 Minutes
Cooking:
35 Minutes
Serves:
8

  • 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

Reviews

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