Baked Ocean Trout Fillet with Pomegranate, Lime and Ginger Glaze

by Leah Halmagyi


  • 800g skinless ocean trout fillet, all bones removed
  • sea salt flakes and freshly-milled black pepper
  • ¼ cup pomegranate molasses
  • 8cm piece ginger
  • 4 limes
  • ½ cup vermouth
  • 1 tsp bitters
  • 4 Kaffir lime leaves, very finely sliced
  • 1 long red chilli, finely diced
  • 1 stick lemongrass, very finely sliced
  • 2 Tbsp fried shallots
  • ½ bunch coriander leaves
  • ½ bunch Thai basil leaves
  • 1 cup Savoy cabbage, very finely sliced
  • 1 cup red cabbage, very finely sliced
  • 2 tsp apple cider vinegar
  • 2 tsp avocado oil
  • 1 tsp golden caster sugar


1 Preheat oven to 200°C. Season the ocean trout with salt and pepper and arrange on a lined oven tray. Pour the pomegranate molasses into a small saucepan. Finely grate half the ginger and squeeze half the limes, then add to the saucepan with the vermouth and bitters Set over a moderate heat and simmer until thickened.
2 Bake the trout for 10 minutes, then baste with the pomegranate mixture. Bake for 5 minutes, then baste again. Bake for a further 5 minutes, bake for a final 5 minutes.
3 Cut the remaining ginger into fine batons and segment the remaining lines. Toss with the lime leaves, chilli, lemongrass, shallots and herbs. Scatter over the fish.
4 Toss the cabbage with the vinegar, oil and sugar, then season generously with salt and pepper.