Whole Trout & Pea Puree

Whole Trout & Pea Puree


2 whole trout, gutted and cleaned

Salt and freshly ground black pepper



60 ml (¼ cup) fresh coriander

60 ml (¼ cup) fresh mint

grated zest of 1 lemon

3 garlic cloves, crushed



500g McCain Baby Peas

1 clove of garlic

125ml (1/2 cup) creamed cottage cheese

60ml (1/4 cup) fresh mint

Salt and freshly ground black pepper

Lemons or limes to serve




Prep Time: 15 - 20 minutes
Total Time: 25 - 30 minutes

  1. Preheat the oven to 200°C. Place a baking sheet in the oven.
  2. Make incisions on both sides of the fish. Season with salt and pepper.


  1. Mix the marinade ingredients and rub the fish with the mixture. Put the fish on the heated baking sheet and cook in the oven for 30 - 35 minutes or until the flesh turned dark pink and flake easily with a fork.


  1. Boil the peas in boiling water for 2 minutes. Transfer it to a blender. Add the remaining ingredients and blend until smooth.


  1. Spoon the peas on a serving platter and lay the cooked fish on top, garnish with fresh coriander leaves and slices of lemon or limes and serve.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Baby Peas #trout #fish #mint