Skip to Main Content

Ocean trout with green mash, peas and a fried egg by Jill Dupleix



Less than 30 mins 

Serves 4 


Keep things fresh and simple with ocean trout or salmon, seared in a pan then gently broken up and served with creamy mashed potato that’s green with peas. Top with a fried egg and, suddenly, it’s brunch time. 


1kg all-purpose potatoes, peeled and roughly chopped 

1 tbsp olive oil 

4 x 180g ocean trout fillets or sustainable salmon 

400g green peas 

150ml light sour cream or buttermilk 

2 tbsp dill, roughly chopped, plus extra to serve 

2 tbsp parsley, roughly chopped 

1 tbsp butter 

4 eggs, fried 


1. Cook the potatoes in a saucepan of simmering salted water for 20 minutes or until tender. Drain well, set aside and keep warm. 


2. Heat the oil in a frypan over medium heat. Season the fish and cook, skin-side down, for 4 minutes or until the skin is crisp but the centre is still pink. Turn and cook briefly on the other side, then remove from pan and keep warm. 


3. Cook the peas in a saucepan of simmering salted water for 1 minute, then drain. Place 2/3 of the peas in a food processor with the sour cream, dill, parsley, salt and pepper and process until smooth. 


4. Return the potatoes to the hot pan. Add the butter, sea salt and pepper and mash well. Add the pea puree, beating well with a wooden spoon until smooth. Keep warm over gentle heat. 


5. Gently break the fish into pieces, and divide between warm plates with the green pea mash, fried eggs, remaining peas and extra dill. 


Recipes extracted from Good Food New Classics, edited by Ardyn Bernoth, published by Simon & Schuster Australia, RRP $39.99. 

Photography © William Meppem, Food stylist © Hannah Meppem

Good Food New Classics

The much-requested second collection of best-loved and requested recipes from the stellar Good Food team. More than 100 classic recipes are given a fresh, extra delicious twist by eight ​of Australia’s ​best-loved chefs.​

Katrina Meynink adds toasted seeds and pomegranate to her sweet potato, carrot and cumin soup. Kylie Kwong shares her heavenly Vegetarian special fried rice. Adam Liaw infuses slow cooked lamb with Tunisian flavours. The schnitty goes meat-free with Jill Dupleix’s inspired eggplant schnitzel with leek pickles and labna. Neil Perry gives us a chicken Kiev with garlic butter that is baked instead of fried. Danielle Alvarez has updated the salad Lyonainasie with shredded cabbage and mustard greens. Andrew McConnell’s addictive spiced hot cross buns have some sour dried cherries added to the mix. And Helen Goh’s Irish coffee cake has Bailey’s Irish Cream in the filling!

Created for home cooks, these are inspirational, easy weeknight dinners, along with plenty of delicious dishes to impress your guests.​