Roast Ocean Trout, Whipped Fetta, Grapes, Fennel & Herbs

serves: 4–6


    • 1 side ocean trout, skin on

    • 5 tbsp extra virgin olive oil

    • Salt, pepper

    • 1 tub fetta, drained

    • 1/4 cup natural yoghurt

    • Zest & juice 1 lemon

    • 1 bulb fennel, sliced

    • 3 radishes, thinly sliced

    • Handful flat leaf parsley leaves

    • Handful dill, roughly chopped

    • 1/4 cup chives, finely sliced

    • Juice 1 lemon

    • 1/4 tsp sumac

    • 1/4 cup toasted pine nuts

    • Micro herbs or extra dill, to serve

    • Lemon wedges, to serve

    • 2 cup red grapes

    • 1 tbsp chopped thyme leaves


    • Preheat an oven to 190C. Remove the fish from the fridge 30 minutes before cooking.

    • Blend the fetta, yoghurt and lemon together with a little seasoning.
      Set aside in the fridge for at least 20 minutes.

    • Place the fish, skin side down, onto a line baking tray, drizzle with 2 tbsp of olive oil and season with salt and pepper.

    • Toss the grapes in a separate tray with 1 tbsp olive oil, the thyme, salt & pepper.

    • Roast the fish 15 minutes and the grapes for 10-12 minutes, until bursting.

    • Combine the fennel, radish, herbs, chives, lemon, sumac, with a 2 tbsp of olive oil, a little seasoning and the grapes.

    • Transfer the fish carefully to a platter, peeling away the baking paper from underneath.

    • Spoon some whipped fetta over the fish then drape over half the salad, serving the rest on the side. Scatter some micro herbs or dill and serve with lemon wedges.

watch our instructional video

Persian Fetta
350g & 500g


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