What a yummy way to enjoy fish!


  • 1kg whole ocean trout, pin-boned
  • 1.5 Tbs Dijon mustard
  • 1 bunch thyme, leaves picked
  • ½ cup chervil leaves
  • 1 cup of finely ground hazelnuts
  • Juice of 1 lemon + lemon wedges to serve
  • 2 Tbs olive oil
  • 5 drops of dōTERRA Lemon essential oil


  1. Preheat the oven to 180C.
  2. Place the boned trout on a baking tray lined with greaseproof paper that you have covered lightly in oil.
  3. Place the thyme, chervil and finely ground hazelnuts in a food processor and whiz until it resembles fine breadcrumbs.
  4. Season the mixture and then press over the fish, making sure it is completely covered.
  5. Bake until the fish is just cooked through, which will be roughly 20 minutes.
  6. To make the dressing, combine the lemon essential oil and olive oil in a bowl, and season to taste.
  7. Spoon the dressing over the fish and serve immediately with extra lemon wedges.