Baked fish with country herbs and Laborie Sauvignon Blanc

03 October 2018

I love cooking with farmed trout first of all because it is responsible practice but also tastes really good and as some are farmed in sea water and dubbed ocean trout which I used for this recipe has a wonderful rich flavour. This recipe is great for entertaining and good for any event.

1 large fresh trout cleaned and trimmed
Olive oil
4 cloves of grated garlic
2 limes sliced
1 lemon sliced
1 bunch of fresh fennel
3 sprigs of rosemary
5 sprigs of thyme
10 stems of lavender (optional)
Fresh bay leaves (can also use dried)
Pink peppercorns
Baking parchment paper

Mayonaisse Ingredients:
1 whole egg and 2 egg yolk
Juice of half a lemon
1 tablespoon of mustard
Salt and pepper to taste
Handful of fresh fennel
250 ml to 375 ml of canola oil


1 – Cut a double layer of baking paper to wrap the fish like a parcel. Lay the fish on the baking paper and generously coat with some olive oil, coat the insides with the garlic and season with salt and pepper, pack the fresh herbs on the inside of the fish and layer with the lemons and the limes also place some limes on top fo the fish
2 – Wrap the fish up and secure the sides by rolling them up and tying with some string. Bake in
the oven for 10 to 12 minutes. Unwrap and serve immediately.

Mayonaisse Method:

1 – Place the egg and egg yolk, lemon juice, mustard, salt and pepper and fennel in a blender and blend. Slowly start adding the oil until the mixture has thickened. Store in an airtight container for up to a week.