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Maggie Beer

Oven Baked Ocean Trout with Sourdough, Thyme & Lemon Stuffing

Step 1: Preheat fan forced oven to 190C.

Step 2: Place the butter and olive oil in a large frypan over a low heat. Gently sauté the eschalot and garlic until translucent then take off the heat and stir through the breadcrumbs, thyme, parsley, oregano and Verjuice. Season with sea salt & black pepper.

Step 3: Wash the trout under cold running water and pat dry with paper towel. Season inside and out with salt and pepper. Fill the cavity with the sourdough stuffing mix then place the stuffed trout on a baking tray and drizzle with olive oil.

Step 4: Place in the preheated oven and cook for 25 minutes or until fish flakes easily. Remove from oven. Garnish with roughly chopped parsley, mint and strips of lemon zest. Drizzle with extra virgin olive oil and serve.


  1. 1 tbspn butter
  2. 1 eschalot roughly chopped
  3. 1 clove garlic roughly choppped
  4. 2 cups breadcrumbs
  5. 1 cup fresh parsley roughly chopped
  6. 1 tbspn fresh thyme leaves chopped
  7. 1 tbspn oregano roughly chopped
  8. 40ml 2 tbspn Verjuice


  1. zest of 1 lemon
  2. 1/4 cup mint roughly chopped
  3. 1/4 cup parsley roughly chopped

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