Salsa verde butter steamed trout

The fish is slathered in a salsa verde butter, resplendent with dill – as tarragon is to chicken, dill is to fish – before being wrapped in aluminium foil and baked. This allows the fish to steam, resulting in a gelatinous, unctuous texture, and flesh that is cooked just enough to come off the bone. I love this served with steamed white rice – the rice mixes with the herby butter so well, creating the perfect balance. 

Makes: Enough to serve 4

Ingredients

1 x 2 kg (4 lb 8 oz) whole coral trout, cleaned 

85 g (3 oz) soft unsalted butter 

2 tablespoons extra-virgin olive oil 

2 garlic cloves, peeled 

½ cup (10 g) flat-leaf parsley leaves 

¼ cup (7 g) dill leaves 

2 tablespoons salted capers, rinsed 

Zest of 1 lemon 

Fine sea salt 

Freshly cracked black pepper 

To serve 1 lemon, cut into 4 wedges

Wipe your fish with a dry cloth or paper towel to ensure it’s clean and free of any errant scales. Make three deep cuts down to the spine along each side of the fish and season with salt and pepper. Set the fish aside to come to room temperature, at least 20 minutes. 

Place the butter, olive oil, garlic, parsley, dill, capers and lemon zest in the bowl of a food processor with a pinch of salt and blend until well combined.

Preheat your oven to 180°C (350°F). Place the fish onto a large sheet of baking paper. Slather the entire fish with the butter, including inside the belly. Place two large sheets of foil on your bench so they overlap in the middle. Place the baking paper and fish on top of the foil and wrap it up tightly. Use a third piece of foil to wrap it up once more, with the seam-side up. 

Bake the fish for 45 minutes then take a peek inside the foil parcel. Use a small paring knife to help you judge if the fish is done: insert the tip into the thickest part of the fish, all the way to the bone; hold it there for a few seconds, then place the tip of the knife on the inside of your wrist. If it feels warm, the fish is done; otherwise rewrap it and cook for a further 5–10 minutes. Allow the fish to rest for 10 minutes before serving, being mindful of the bones. Spoon the butter over the fish and serve with lemon wedges.

From Recipes for a Lifetime of Beautiful Cooking by Danielle Alvarez with Libby Travers