This is my favourite way to cook ocean trout because it’s simple, quick and perfect every time. As a dish, this ticks all the after-work boxes of being easy, fast, healthy and delicious, and I think it’s one you’ll keep coming back to again and again.
- 1 whole side of ocean trout
- ½ tsp salt flakes
- ¼ tsp white pepper
- Lemon cheeks, to serve
Garlic & soy sauce
- 1 tsp extra-virgin olive oil
- 3 cloves garlic, peeled and roughly chopped
- ½ tsp caster sugar
- 3 tbsp light soy sauce, or Umami Sauce (page 29)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 2 minutes
Heat the oven to 200ºC (fan-forced) and line a tray with baking paper. Lightly oil the baking paper, place the trout skin-side down on the tray and scatter with the salt and white pepper. You don’t need to rub the salt and pepper into the fish. Bake for 10–12 minutes and rest for a further 2 minutes before serving.
To make the sauce, heat the olive oil in a small frypan over medium heat and fry the garlic until it starts to brown. Add the caster sugar and continue to fry until the garlic is golden brown. Remove from the heat, pour the soy sauce into the pan and stir until the sugar is dissolved.
Serve the ocean trout on the baking paper, and when eating, separate the flesh from the skin. It should come away very easily. Discard the skin. Serve with lemon cheeks and the garlic and soy sauce on the side.
• Substitute the ocean trout for salmon fillets, if you prefer.
• Fish cooked this way can be easily flaked and tossed through a salad or pasta.