The trickiest part of this recipe is sourcing fresh trout. Luckily, living in Central Otago means I can enjoy trout caught in my hometown of Roxburgh. If trout isn’t available, substitute salmon or any fresh, gutted fish with the head removed. The fish cooks quickly and comes out beautifully tender and succulent. Feel free to mix up the fresh herbs and spices with whatever you have on hand—but don’t skip the fresh lemon, it’s essential.
Fresh Trout in Butter Sauce
1 x approx. 750 gram fresh trout (gutted, head removed, and scaled)
3 tablespoons olive oil
1 lemon (sliced)
Freshly ground salt & black pepper
Fresh fennel (finely chopped)
Fresh parsley (finely chopped)
50 grams butter
4 cloves garlic (crushed)
2 teaspoons dried oregano
1 teaspoon smoked paprika
½ cup white wine
2 tablespoons capers
Rub the fish all over, inside and out, with 1 tablespoon of oil. Season generously with salt and pepper, then place the lemon slices and half the fennel inside the cavity. Wrap the fish tightly in foil and bake in a preheated oven at 200°C for 15 minutes.
Put remaining oil, butter, garlic, spices, and herbs in a large frypan and simmer gently for around 10 minutes. Season with more salt & pepper to taste.
Add the capers and heat through for a further 5 minutes.
Gently remove the cooked fish from the tinfoil and place it into the frypan, spooning the sauce over the top. Carefully lift each side of the fish away from the bones, then plate up the two fillets, finishing by drizzling with the butter sauce.
Serve immediately with your choice of salad or vegetables.