- Birch & Waite Herb Mayonnaise
- 800g ocean trout fillets
- Cracked pepper/sea salt
- Mixed vegetables, diced 2cm (we used sweet potato, pumpkin, potato, capsicum and red onion)
- 1 tablespoon olive oil
| - Place vegetables in a shallow baking dish to roast, brush with oil. Bake in a hot oven until cooked
- Slice trout fillets into portions and wash. Combine pepper and salt on a plate. Dip skin side of trout into seasoning
- Heat oil in a heavy based frypan. Fry skin side down for 2 minutes, turn and cook sides
- Place pan fried trout on top of a bundle of roasted vegetable
- Serve with a large dollop of Birch & Waite Mayonnaise
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