Pan-Seared Trout Fillet with Roasted Vegetables Recipe
As the chill of the South African winter settles in, there’s nothing quite like a meal that warms you from the inside out, reminiscent of comforting Sunday lunches. This season, tackle the cold with our latest recipe, crafted to bring deep, satisfying flavours to your home. With the Culinary Blend at its heart, this dish is designed to deliver a hearty and robust taste that’s perfect for chilly evenings and welcoming gatherings.

Chef Shaun
COOK TIME
25 -30 min
SKILL LEVEL
Easy
SERVES
2 guests
Recipe
INGREDIENTS
For the Trout:
- 2 fresh trout fillets, skin on and pin-boned
- Salt and freshly ground black pepper
- 2 tbsp Willow Creek Culinary Blend
For the Roasted Baby Potatoes:
- 300g baby potatoes, halved
- 2 tbsp Willow Creek Culinary Blend
- Salt and pepper to taste
- 1 tsp fresh thyme leaves
For the Grilled Red Onion & Fennel:
- 1 large red onion, cut into thick rounds
- 1 small fennel bulb, thinly sliced
- 1 tbsp Willow Creek Culinary Blend
- Salt and pepper

For the Fennel Yoghurt Sauce:
- ½ cup plain Greek yoghurt
- 1 tsp lemon juice
- 1 tsp fennel seeds, lightly toasted and crushed
- 1 tbsp finely chopped fennel fronds
- Salt to taste
Garnish:
- Fresh fennel fronds
INSTRUCTIONS

- Roast the Baby Potatoes:
Preheat your oven to 200°C (390°F). Toss the halved baby potatoes with Willow Creek Culinary Blend, salt, pepper, and thyme. Spread on a baking tray and roast for 25–30 minutes until golden and crispy, tossing halfway through. - Grill the Onion & Fennel:
Heat a pan over medium-high heat. Toss red onion rounds and fennel slices with Willow Creek Culinary Blend, salt, and pepper. Grill for 2–3 minutes per side until nicely charred and tender. Set aside. - Prepare the Fennel Yoghurt Sauce:
In a small bowl, combine Greek yoghurt, lemon juice, crushed fennel seeds, chopped fennel fronds, and a pinch of salt. Mix well and chill until ready to use. - Cook the Trout:
Pat the trout fillets dry and season with salt and pepper. Heat a non-stick pan over medium-high heat with Willow Creek Culinary Blend. Place trout fillets skin-side down and press gently to ensure even searing. Cook for 2–3 minutes until the skin is crisp, then flip and cook for another 1–2 minutes until just cooked through. Remove from the pan and rest for a minute. - Plate and Serve:
Divide roasted potatoes and grilled vegetables between plates. Place trout fillets on top, spoon over the fennel yoghurt sauce, and garnish with fresh fennel fronds. Serve immediately.

Willow Creek Olive Products
Culinary Olive Oil Blend
R99.00
The Willow Creek Olive Products’ 90/10 Culinary Blend combines the delicious taste of extra virgin olive oil with the convenience of high-temperature cooking.
Our 90/10 blend consists of 90% top-quality local seed oils and 10% extra virgin olive oil, resulting in a high-quality product suitable for drizzling, dipping, frying, and roasting.
The 1 litre PET bottle, with its specially added oxygen scavenger & UV barrier, keeps the shelf life of the oil intact for at least two years and has already earned the favour of judges and users alike.
WILLOW CREEK OLIVE PRODUCTS
Product Range
Willow Creek Olive Products strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products is constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.