Hazelnut & Thyme Crumbed Ocean Trout


  • 1kg whole skinless ocean trout fillet, pin-boned
  • 1 1/2 tbs Dijon mustard
  • 1 bunch thyme, leaves picked
  • 1/2 cup chervil leaves, plus extra to serve
  • 1 cup (100g) hazelnut meal
  • Juice of 1 lemon, plus extra lemon wedges to serve
  • 2 tbs olive oil



1. Preheat the oven to 180°C. Grease a baking tray and line it with baking paper.

2. Place trout on prepared tray and brush with mustard.
Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.

3. Place thyme, chervil, and hazelnut meal in a small food processor and whiz until it resembles fine breadcrumbs, Season, then press over the flesh of the fish until completely covered. Bake for 20 minutes or until fish is just cooked through.

4. To make the dressing, combine the lemon juice and olive oil in a small bowl and season to taste. Spoon dressing over fish and serve immediately with extra lemon wedges.