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Photo of Baked ocean trout with horseradish sauce by WW

Baked ocean trout with horseradish sauce

Points® value
Total Time
1 hr 10 min
30 min
40 min
This whole baked ocean trout tastes fresh and lemony. Serve with a side of salad or roasted potatoes.


Fresh dill

4 g, (8 sprigs)

Fresh oregano

4 g, (8 sprigs)


1 medium, halved lengthways, sliced

Ocean trout with skin

2600 g, (Buy 3kg)

Olive oil

1 tbs

Reduced fat oil spread

1 tbs

Plain flour

2 tbs

Fish stock

1½ cup(s), (375ml)

Horseradish sauce

2 tbs

Whole grain mustard

1 tbs

Fresh dill

¼ cup(s), extra


  1. Preheat oven to 190°C or 170°C fan-forced. Line a large baking tray with baking paper
  2. Scatter half the dill, oregano and lemon diagonally across baking tray. Place fish on top of herb mixture. Fill cavity with remaining herbs and lemon. Season with salt and pepper. Drizzle with half the oil. Bake for 40 mins or until cooked to your liking.
  3. Meanwhile, heat canola spread and 1 tbs water in a medium saucepan over medium heat. Add flour and cook, stirring, until mixture thickens and bubbles. Gradually add stock. Stir until mixture boils and thickens. Stir in horseradish and mustard.
  4. Serve trout with horseradish sauce and sprinkled with extra dill.


You may need to order the trout from you local fish monger the day before required. Make sure they clean and scale the fish for you. Cleaned and scaled, the fish should weigh about 2.6kg.