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Juniper + Citrus Baked Ocean Trout

This is my favourite way to cook ocean trout because it’s simple, full of flavour and perfect every time, and I think it’s one you’ll keep coming back to again and again.


40 min + 6 hrs Cooking Time, Serves 4

  • 2 cups orange juice

  • 1 tsp juniper berries

  • 3 tsp Sin-ko-nah Tonic Syrup

  • 1 tsp sumac

  • 1 fillet ocean trout

*If you are unable to get the syrup you can instead use 1/2 cup of tonic water. The flavour won't be as strong, but you will still get the subtle hints of cinchona bark.


  1. Mix the marinade ingredients in a air tight container. Place the ocean trout into the contain, skin side down, making sure it is completely submerged. Place in the fridge for 6 hours or overnight.

  2. Remove trout from marinade and place on a lined and oiled baking tray. Bake at 170°C for 30 minutes.

  3. Serve warm on a bed of leafy greens, a dash of olive oil and an extra sprinkle of sumac.

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