Packed with flavour and warmth, this is the kind of dish you'll want to cook up for your friends.






Skill level

Average: 5 (1 vote)


  • 6 pepperberry leaves
  • bunch of lamb sorrel
  • 3 whole mountain trout, cleaned, gutted, de-scaled
  • 5 tbsp olive oil
  • 4 tbsp apple verjuice
  • bunch of Warrigal greens (or English spinach)
  • bunch of samphire

Foragers' salad

  • chickweed
  • fat hen leaves
  • edible turnip flowers

Cook's notes

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.


Place half the pepperberry leaves on a sheet of aluminium foil. Place the foil in a heavy-based frypan.

Stuff the sheep sorrel into the cavity of each fish. Place on the pepperberry leaves. Top each fish with the remaining pepperberry leaves. Drizzle over half the apple verjuice and 2 tablespoons of olive oil. Season with salt and pepper. Wrap the foil around the fish. Fry over medium-low heat for 5–10 minutes or until the fish is cooked through.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the warrigal greens, stirring regularly, and cook for about 5 minutes or until the leaves wilt. Add the samphire and cook for a further minute.

To prepare the foragers salad, combine the chickweed, fat hen leaves and wild turnip flowers in a bowl. Drizzle over 2 tablespoons of olive oil and the remaining apple verjuice.