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Trout with tomato & goat's cheese salad


  • Heat a thin layer of oil in a large heavy-bottomed pan and gently fry the seasoned and floured fish until a little crispy on both sides, squeezing a little lemon juice over as you do so. Drain well.
  • Then gently toss the parsley, tarragon, tomatoes, spring onions, capers and olives with ¼ cup oil, juice of ½ lemon and the goat's cheese in a bowl.
  • Serve the fish with a mound of salad on the side.


  • olive oil
  • 1 whole trout
  • sea salt & freshly ground pepper
  • plain (or rice) flour
  • 1 lemon
  • 3 tbsp fresh Italian (flat leaf) parsley leaves
  • 12 fresh tarragon leaves
  • 3 ripe red tomatoes, cut into wedges
  • 2 spring (green) onions, finely chopped
  • 2 tbsp capers, rinsed & drained
  • 12 pitted black olives
  • 2 heaped tbsp cubed marinated goat's cheese

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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