It is Friday and by certain traditions that means fish! And there is nobody better to deliver Fish on Friday than paleo expert and worldwide celeb chef Pete Evans!

It is no secret that fish is a healthy addition to any diet and when combined with the expert eye of Pete Evans and his Paleo Way team you can be sure it will be super nutritious and  taste amazing.

Jerk Trout with Green Goddess Dressing

Recipe by Marcus Samuelsson

Serves: 6


Preparation time: 30 minutes

Cooking time: 8 minutes

Difficulty: Easy

Hot, hot, hot is the rule for a jerk spice rub, and this glaze, with its habanero or Scotch bonnet pepper, does the job. The coolness of the Green Goddess dressing balances the heat.

Jerk Spice Glaze (makes ¾ cup)

– 3 whole spring onions (scallions), trimmed and finely chopped
– 2 cloves garlic, finely chopped
– 1 habanero or Scotch bonnet pepper, ribs and seeds removed, finely chopped
– 3 tablespoons molasses
– 2 tablespoons coconut sugar
– 2 tablespoons tamari soy sauce
– 1½ tablespoons coconut oil, melted
– 1½ tablespoons rum (optional)
– ½ tablespoon fresh lemon juice
– ½ tablespoon dried thyme
– ½ teaspoon ground allspice
– ¼ teaspoons ground cinnamon
– 1/8 teaspoon ground nutmeg
– Sea salt and freshly ground black pepper

Green Goddess Dressing (makes 1¾ cups)

– ½ cup coarsely chopped fresh flat leaf parsley
– cup coarsely chopped fresh dill
– 1/4 cup sliced fresh chives
– 2 anchovies, patted dry
– 2 tablespoons Champagne vinegar
– 1 ½ cups extra-virgin olive oil
– sea salt and freshly ground black pepper


– 6 x 180 g trout fillets with skin, pin bones removed
– Sea salt and freshly ground black pepper
– Melted coconut oil for brushing the pan

To make the jerk glaze

1. Combine the spring onions (scallions), garlic, chilli pepper, molasses, coconut sugar, tamari , coconut oil, rum (if using), lemon juice, thyme, allspice, cinnamon, nutmeg, ½ a teaspoon of salt and ¼ teaspoon of pepper in the bowl of a food processor and process until blended.

2. Pour the mixture into a small bowl and set aside. Clean the food processor bowl.

To make the Green Goddess Dressing

1. Put the parsley, dill, chives, anchovies, and vinegar in the bowl of the food processor and process until fine.

2. With the machine running, slowly pour in the oil and process until blended.

3. Pour the dressing into a bowl and season to taste with salt and pepper. Set aside.

To glaze and roast the trout

1. Position a rack in the centre of the oven and heat the oven to 200 C.

2. Dry each piece of trout with a paper towel and season with salt and pepper.

3. Line a rimmed baking sheet with foil. Brush the foil with coconut oil and place the trout on the baking sheet, skin-side down.

4. Generously brush the trout with the jerk glaze and roast for 6–8 minutes, or until the flesh is tender and opaque.

To serve

Spoon 1/4 cup of the dressing on to each of the 6 serving plates, and top each with a piece of trout. Serve with your favourite salad.

Thermomix method for Green Goddess Dressing

1.  Place all ingredients except oil into bowl and blend 15 sec/speed 7.

2. Insert butterfly and slowly drizzle in the oil with blades spinning at speed 4, until blended. Pour dressing into a bowl and season to taste with salt and pepper.

To steam fish in Varoma (if desired, or cook as above)

1. Place trout fillets into Varoma dish and tray, leaving a few holes free for steam to get through. Sprinkle trout with salt and pepper, and generously brush trout with jerk glaze.

2. Place 500g water into bowl and place Varoma in position. Cook 15 minutes/Varoma/speed 1, or until fish is just cooked through.

The Paleo Way 10 Week Activation Program

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The secrets to a healthier and happier life.  Reclaim your health at The Paleo Way.

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