Ocean trout and asparagus with caper dressing

Ocean trout and asparagus with caper dressing

(3) Rate it

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This beautiful ocean trout and asparagus main looks as beautiful on the plate as it tastes.

Featured in
Valentine's Day, Asparagus recipes


  • 2 bunches asparagus, trimmed, halved lengthways
  • 4 eggs
  • 2 shallots, finely chopped
  • 2 teaspoons baby capers
  • 2 tablespoons olive oil
  • 2 teaspoons finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 2 x 150g pkts Springs ocean trout, skinned, flaked


  • Step 1
    Cook asparagus in a large saucepan of boiling salted water for 1 minute or until bright green and just tender. Drain and refresh under cold water.
  • Step 2
    Meanwhile, place eggs in a small saucepan. Cover with cold water then bring to the boil over medium heat, stirring occasionally. Boil for 4 minutes for soft-boiled yolks or until cooked to your liking. Cool in a bowl of cold water then peel.
  • Step 3
    Meanwhile, place shallots, capers, oil, lemon rind and juice in a small bowl. Season to taste with salt and pepper then toss to combine.
  • Step 4
    To serve, divide asparagus and ocean trout among plates. Drizzle with caper dressing and break a soft-boiled egg over each plate. Season with pepper and serve.


  • 1227 kj


  • 21g

    Fat Total

  • 5g

    Saturated Fat

  • 24g


  • 147.61mg


  • 2g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve


Springs ocean trout fillets are pre-cooked and ready to serve. They are available vacuum-packed in the refrigerator section of Woolworths supermarkets. Kids’ meal tip: Not all children will enjoy the strong taste of the red-leafed radicchio, but this dish works equally well with the milder flavoured iceberg lettuce.

  • Author: Michelle Noerianto
  • Image credit: Andrew Lehmann
  • Publication: Notebook:

Source: taste.com.au


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