HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Ocean Trout
Oven Baked Ocean Trout

Oven Baked Ocean Trout

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This beautiful piece of ocean trout doesn’t need much, ensuring your preparation is simple and quick! We’ve paired it with clean and classic vegetables to really let it shine. Roasting fennel and lemon adds a depth of flavour you’ll fall in love with and, of course, who doesn’t love roast potatoes?

Tags:Eat Me FirstEgg FreeNaturally Gluten-FreeLactose freeLow CalorieLow SodiumNut FreeSeafood first

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

350 g


2 fillet

ocean trout


1 unit




1 bunch


Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1700 kJ
Fat19.3 g
of which saturates1 g
Carbohydrate28.6 g
of which sugars4.9 g
Dietary Fibre0 g
Protein28 g
Cholesterol0 mg
Sodium51 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Grease a large baking dish.


To prepare the ingredients, quarter the potatoes (unpeeled). Cut the fennel into 5 mm thick slices and the lemon into rounds. Pick the dill leaves.


Place the potato into a large saucepan of salted water and bring to the boil. Cook for 15 minutes, or until just tender. Drain.


Place the potato, fennel and lemon into the prepared baking dish. Drizzle with the olive oil and toss to coat. Season with salt and pepper. Cook in the oven for 10 minutes.


Meanwhile, cut three 5 mm deep score lines on the skin side of the ocean trout (this will help them cook quicker). Add the ocean trout to the baking dish skin side up on top of the vegetables and cook everything for a further 10 minutes or until the trout is just cooked through. Remove from the oven and sprinkle with the dill.


Divide vegetables and fish between plates. Squeeze with the deliciously roasted lemon to serve.