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Wanaka brown trout Meuniere with green olive relish


  • Heat a thin layer of oil with a good knob of butter in a large heavy-bottomed pan and cook the lightly floured fish for about 4-5 mins on each side (depending on the size).
  • While the fish is cooking, combine the olives and anchovies with the juice of 1 lemon, a little ground pepper, a decent slurp of extra virgin olive oil and 1 heaped tbsp chopped parsley. Set aside to develop the flavours.
  • When the fish is ready, remove from the pan and add the remaining lemon juice, together with 2 knobs butter and 1 heaped tbsp chopped parsley. Mix well and briefly cook.
  • Place the fish on a large plate and sprinkle the sauce over the top. Then spoon the relish alongside and serve with a simple green salad.


  • olive oil
  • butter
  • 1 whole trout
  • plain flour
  • 2 dozen pitted green olives, finely chopped
  • 4 anchovies, chopped
  • juice of 2 lemons
  • sea salt & freshly ground pepper
  • extra virgin olive oil
  • 3 heaped tbsp chopped fresh parsley

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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