Main Meals

Blackened trout with currant butter and lemony Brussels sprouts

30 minutes
15 minutes

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  • 2 T smoked paprika
  • 2 T sumac
  • 1 T Worcestershire sauce
  • 1 dried chilli, chopped
  • ¼ cup olive oil
  • 4 x 250 g packs Woolworths lightly smoked rainbow trout
  • 3 T raisins
  • honey, to taste
  • 150 g butter, softened
  • 300 g Brussels sprouts, blanched
  • 1 lemon, juiced
  • watercress, for serving
  • pink peppercorns, for serving
  1. Preheat the oven to 180°C. Make a paste using the paprika, sumac, Worcestershire sauce, chilli and 2 T olive oil.
  2. Place the trout on a baking tray, rub with the paste, then bake for 8–10 minutes, or until cooked to your liking.
  3. Heat the raisins and honey in a pan for 2 minutes. Remove from the heat and fold into the butter. Set aside to serve with the fish.
  4. Meanwhile, cut the bottoms off the Brussels sprouts and separate the petals. Toss in the lemon juice to serve with watercress and a sprinkle of pink peppercorns.
  5. Serve with the fish and currant butter.

Cooks note: Save time by blanching the Brussels sprouts and making the paste and dressing in advance. All you have to do is bake the trout 10 minutes before serving, then quickly assemble the dish.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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