Baked coral trout with lemon ouzo, capers, and tomatoes

Print This Recipe

Wild-caught coral trout is in peak season between September and November. The sweet white flesh lends itself to so many cooking methods.


Juice & zest of 1 lemon, plus 1 lemon, thinly sliced
1/4 cup (60ml) ouzo
2 red onions, cut into small wedges
1.2kg whole coral trout, scaled, cleaned, and scored
1 bunch long green shallots, cut into 5cm lengths, green tops reserved to serve
250g cherry tomatoes
80g green olives, pitted
2 tsp salted capers, rinsed, drained
1 tsp dried Greek oregano
1 small bunch of oregano, leaves picked
1/2 bunch flat-leaf parsley, leaves picked
1 tbs runny honey (we used Greek thyme honey)
2 tsp Dijon mustard
1/4 cup (60ml) extra virgin olive oil
Sourdough bread, to serve


  1. Preheat oven to 200°C. Combine lemon zest with the ouzo in a jug and set aside for at least 30 minutes (the longer it infuses, the deeper the flavour).
  2. Lightly grease a large, deep baking dish. Arrange onion evenly in the base and place trout on top. Season. Nestle white part of shallot, tomatoes, olives and lemon slices around the trout, then sprinkle with capers, dried oregano, oregano and parsley.
  3. In a small bowl, whisk together the lemon juice, lemon-infused ouzo, honey, mustard and oil. Pour over the trout and vegetables, and cover with foil. Bake for 30-40 minutes. Remove foil and bake for a further 30-40 minutes until lightly browned on top. Scatter with reserved green shallot and serve with sourdough.

Credits: Delicious