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Trout with Salsa Verde


  • To make the Salsa Verde, chop together the garlic, capers, gherkins, anchovies, basil, mint and parsley. Add ¼ cup oil with the vinegar, mustard and seasonings. Mix well and taste for seasoning.
  • In another bowl, toss the onion, capsicum, cucumber and tomatoes.
  • Then heat a thin layer of oil in a large pan (1-2 at a time) and cook the lightly floured fish for about 5-6 mins, turning once. Drain well.
  • To serve, scatter the salad on individual plates and place the trout on top with a large dollop of Salsa Verde on the side.


  • 1 garlic clove, chopped
  • 8-10 capers, chopped
  • 2-3 gherkins (cornichons), chopped
  • 2-3 anchovies, chopped
  • ½ cup each basil, mint & parsley leaves, chopped
  • olive oil
  • a splash of red wine vinegar
  • 1 tspn Dijon mustard
  • freshly ground salt & pepper
  • 1 small red onion, finely sliced
  • 1 red capsicum, seeds & ribs removed & finely sliced
  • 1 telegraph (continental) cucumber, finely sliced 
  • 6 vine ripened (or 12 large cherry) tomatoes, halved
  • 4 small whole baby trout
  • plain flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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