🐟
🇿🇦 South AfricaFish Mains
🐟 Festive Trout
Whole 800g–1kg trout, grilled and served on a Platter for 2 with 2 sides. (Festive seasonal special.)
FishIngredients
- •1 x 800g–1kg trout
- •20g vegetable oil
- •15g OB dry mix
Garnish
- •1g spring onion
- •4 lemon wedges
Equipment
- Flat top grill
- Spatula
Method
- 1Dust the trout with the OB dry mix. Shake off any excess.
- 2Drizzle the vegetable oil on the flat top grill.
- 3Grill the trout on medium heat for approximately 9 minutes per side depending on the size of the fish (no less than 8 minutes per side).
- 4Fish is ready when the flesh turns opaque.
- 5Serve on a Platter for 2, with 2 sides of guest's choice.
- 6Garnish with spring onion and lemon wedges.
Plating
Serve on a Platter for 2 with 2 sides of guest's choice. Combo option: trout with a panko-zucchini starter, 4 top-ups (guest's choice, excluding Seabream) and a drink.
Tips
- •Avoid cooking on a very hot grill, as this turns the skin black and makes the fish look burnt.
- •Use a long spatula and turn the fish with care to prevent breakage.
Notes
- •Seasonal festive special. Source: Canva, updated 2026.
Food Safety & Handling
What the SOP says about the ingredients in this recipe.
Place the required vegetables into a bucket for pre rinsing.vegetable
SOP 12 · Vegetable Rinse
5. Wash vegetables thoroughly under running water, removing all soil and unwanted elements
6. Shake off / drain excess rinse water and place washed vegetables into the container containing the
Bacterex Solution.
7. Soak the vegetables in the Bacterex solution for a contact time of NO LONGER THAN 3 minutes and
remove from the solution.
Shake off well/ drain the excess solution from the vegetables.vegetable
SOP 12 · Vegetable Rinse
9. Notes: Make a fresh Bacterex solution when it appears dirty and soiled.
10. Make a fresh solution for each batch of vegetables being rinsed.
11. Rinse the lug/ basin or bucket well after use before storing it away.
v1. 18 July 2023
