Baked ocean trout fillet with tangy salsa criolla

Seafood is a true blue summer staple – ideal for the days when warm weather sparks your taste for lighter fare. Enter ocean trout, whose delicate flavours are beautifully savoured in tandem with a tangy salsa criolla.


2 tsp sea-salt flakes, plus extra, to season

2 Tbsp extra virgin olive oil

1.2kg ocean trout fillet, skin on, pinboned

1/4 cup coarsely chopped flat-leaf parsley

2 cloves garlic, crushed

Freshly ground black pepper, to season

Salsa Criolla

350g baby heirloom tomatoes, halved or quartered

1 large vine-ripened tomato, wedged

1 small red onion, thinly sliced

2 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar

1/4 cup oregano leaves


  1. Preheat oven to 180°C fan-forced (200°C conventional). Put salt and half of the olive oil in a small bowl. Rub mixture on skin side of fish. Combine parsley, garlic and remaining oil in a small bowl and rub half the mixture on flesh side of fish. Season. Reserve remaining mixture.
  2. Place fish on a large oven tray lined with baking paper. Bake for 15 minutes, or until cooked to your liking.
  3. Meanwhile, for the salsa criolla, combine all ingredients except oregano in a bowl. Season to taste. Just before serving, add oregano.
  4. Transfer trout to a platter, top with salsa criolla and drizzle with reserved parsley mixture to serve.


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