Ocean Trout With Crispy Broccoli, Pea Purée And Garlic And Caper Butter

Dazzle your family with this delish fish dish that you can whip up in 35 minutes!
By Alejandro Franco
Photography & styling Bonnie Coumbe
RecipeOcean Trout With Crispy Broccoli, Pea Purée And Garlic And Caper Butter

RecipeOcean Trout With Crispy Broccoli, Pea Purée And Garlic And Caper Butter

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  • ½ ½ bunch dill

  • 2 cloves 2 garlic

  • 1 ½ Tbsp 1 ½ capers, rinsed

  • 1 1 lemon

  • 500g 500g frozen peas

  • 120g 120g punnet baby spinach

  • 2 Tbsp 2 butter

  • 1 head 1 broccoli

  • 4 fillets 4 ocean trout, patted dry

  • Olive oil, to drizzle

  • Sea salt and freshly ground pepper, to season

  • Lemon wedges, to serve


  • Bring a medium size saucepan of salted water to the boil.
  • Pick and finely chop dill, reserving some whole for garnishing. Finely chop garlic, drain and chop capers, finely grate the zest of ½ a lemon and combine in a bowl.
  • Cook peas in boiling water for 3 minutes, drain and return to pan. Add ½ of the spinach and 1 Tbsp of butter. Season. Toss for 1 minute and remove from the heat. Using an electric hand blender, blend until a smooth purée forms. Set aside and keep warm.
  • Cut broccoli into florets. Heat a large frying pan over high heat, drizzle with a little olive oil and sauté broccoli for 2 minutes on each side. Season and remove from pan.
  • Season trout. Heat the same pan over medium-high heat, drizzle in olive oil and add trout fillets, skin-side up. Cook for 3 minutes, then flip and cook for further 3 minutes. Add dill, garlic, caper mixture and remaining butter. Continuously spoon mixture over trout for 1 minute. Squeeze the juice of half a lemon over top and remove from heat.
  • Place trout on a bed of pea purée with broccoli and remaining spinach. Serve immediately with lemon wedges on the side.

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For mates and dates...

Deglaze the pan with a generous splash of white wine or beer just after adding the caper mix to the trout.

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