Freshwater Trout with Shony® Seaweed

Freshwater Trout with Shony

This beautifully succulent trout seasoned with Shony® seaweed makes the ideal summertime meal. 

Serves 1
Time 5 mins prep, 10 mins cooking 

This is a lovely recipe concocted by a seaweed fan, Alicia Grobelna

If you would like to contribute a recipe you've discovered using Mara seaweed then please share it with us via Facebook, Twitter or Instagram.


  • 2 tsp Shony®
  • 1 whole freshwater trout (you could also use MSC salmon, sea bass or sole) 
  • 4 cocktail tomatoes, halved 
  • 3 slices of unwaxed lemon
  • 1 garlic clove
  • 1 tbsp butter
  • 1 tsp good quality olive oil
  • 1 pinch pepper
  • 1 handful fresh tarragon and parsley, chopped

You can also use other ingredients like fennel, leek, capers, white wine, fresh dill or olives.


  1. Place a large baking tray in the oven and preheat to 200C. 
  2. Place the fish on greaseproof paper, sprinkle with Shony®, pepper,  tarragon and parsley. 
  3. Scatter the tomatoes, lemon slices, butter and garlic across the fish with a splash of olive oil. 
  4. Fold the paper over and make sure it's sealed properly with string or a weight to hold it down. 
  5. Put the parcel onto the hot baking tray and bake for about 8-10 min, depending on the size of the fish.


Leave a comment

Please note, comments must be approved before they are published