Confit is one of the gentlest cooking methods, producing silky, moist fish with exceptional flavour.

While traditionally associated with duck, the same slow-cooking technique works beautifully with premium Australian ocean trout.

In this recipe, the trout is slowly poached in fragrant olive oil with herbs, garlic and citrus until just cooked. The result is delicate, buttery fish that’s perfect served warm or chilled with seasonal salads, roasted vegetables or crusty sourdough.

Whether you’re entertaining guests or simply looking to elevate a weeknight dinner, this confit ocean trout recipe is surprisingly easy to master.

Why You’ll Love This Recipe

• Restaurant-quality results at home
• Naturally gluten free
• Rich in omega-3 healthy fats
• Perfect for entertaining
• Can be prepared ahead
• Delicious served hot or cold

FAQ

Can I use salmon instead?

Yes. Atlantic salmon works beautifully using exactly the same method.

What temperature should the oil be?

Ideally between 65–75°C. The oil should never bubble vigorously.

Can I freeze confit trout?

It’s best enjoyed fresh, although it can be frozen for up to one month.

Is confit healthy?

Compared with frying, confit is a gentle cooking method that helps preserve moisture and delicate nutrients while requiring no high-heat browning.

Serving Suggestions

Serve your confit ocean trout with:

• blood orange salad
• roasted baby potatoes
• asparagus spears
• beurre blanc
• cucumber & wakame salad
• horseradish dressing

How to confit ocean trout

Recipe by Samantha Gowing

• Total Time55 minutes
• YieldServes 6-8 1x
• DietGluten Free

The secret to confit is patience. Never allow the oil to simmer. A gentle temperature between 65–75°C keeps the fish beautifully moist and prevents it from drying out.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

---

Print Recipe

Ingredients

Units MUS Scale 1/2x1x2x3x

For the confit

• 1.5 litres extra virgin olive oil
• 2 tablespoons fresh dill sprigs
• 6 cloves garlic, whole or thinly sliced
• 1 tablespoon crushed coriander seeds
• 8 lemon zest strips

For the trout

• 1 whole side of ocean trout (approximately 1.2–1.5 kg), skin on, pin bones removed

To serve

• Assorted peppercorns
• Juice of 1–2 lemons
• Extra dill leaves (optional)
• Lemon slices

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a very clean, heavy-based large oval casserole dish or preferably a fish kettle, slowly heat the oil and confit infusion ingredients to 60-70 C.
2. Use a thermometer to insure that you do not heat the oil too high.
3. Essentially you are creating an oil bath, not a shallow fryer. Confit for 4 minutes skin side up.
4. Gently flip over so the skin gets a little crisp (do not fry) for a further 4 minutes.
5. Your fish should still be soft and just rare. Of course, cook further if you prefer.
6. The colour should go from orange to just pink. Once cooked remove from oil on to a serving platter.
7. Season with salt, pepper and lemon juice.

Notes

You don’t need to completely submerge a whole side of trout. Place it in a shallow roasting tray or fish poacher and pour the warm aromatic oil over the fish until it comes about two-thirds of the way up the sides. Carefully spoon the oil over the exposed surface during cooking.

Keep the oil at a gentle 65–75°C—it should never simmer or bubble. Cook for approximately 35–45 minutes, depending on the thickness of the fish, until it flakes easily but remains beautifully moist.

---

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Fish
• Method: Confit
• Cuisine: Modern Australian

You might also like….

Twice cured ocean trout