Home
Recipes

Pan-fried hake with olive tapenade

Fish recipes

Pan-fried hake with olive tapenade

Baby pea and lemon couscous salad

Couscous recipes

Baby pea and lemon couscous salad

Peanut butter and banana smoothie

Kids recipes

Peanut butter and banana smoothie

Mushroom and brinjal stack with tahini dressing

Tahini recipes

Mushroom and brinjal stack with tahini dressing

20–30 minutes

Pickled octopus and seaweed salad

Pickled octopus and seaweed salad

Crispy garlic chicken with coriander dressing

Crispy garlic chicken with coriander dressing

Tagliata with capers and Parmesan

Tagliata with capers and Parmesan

15 minutes

Greek summer salad with toasted pittas

Greek summer salad with toasted pittas

Watermelon coolers

Cocktail recipes

Watermelon coolers

Halloumi and sweet melon platter

Cheese recipes

Halloumi and sweet melon platter

Grilled steak with mustard-and-herb butter

Steak recipes

Grilled steak with mustard-and-herb butter

Baked fish with mushroom-cream crust

Fish recipes

Baked fish with mushroom-cream crust

10 minutes

Load more

Baked fish with mushroom-cream crust

By Phillippa Cheifitz

Serves 2 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2 whole rainbow trout
Oil, for greasing
Sea salt and freshly ground black pepper
2 t lemon juice
Sorrel leaves, for serving

For the mushroom-cream crust, pound together:

120 g shiitake or porcini mushrooms, trimmed and chopped
20 g dried exotic mushrooms
2 cloves garlic, crushed
1 cup fresh breadcrumbs
½ cup crème fraîche
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200°C. Snip the fins off the fish, then cut down the slit sides and open out flat. Cut out the centre bones and pull out any remaining bones, then remove the heads. Rinse and dry well.
Place skin-side down on a baking sheet lined with lightly oiled baking paper. Season and drizzle with lemon juice. Spoon on the crust topping, then bake for 10 minutes, or until pale golden and the fish is just cooked. Garnish liberally with sorrel leaves and serve.