Trout and salmon are the most famous river fish here in the United Kingdom. In my opinion river fish such as trout have a more delicate taste than saltwater fish and coming from the Mediterranean, Amanda and myself do prefer saltwater fish. Although as all cooking, if the fish the cooked well you still can enjoy it! Always make sure that you choose fresh fish, you can tell that a fish is fresh by checking what we call the FES :) which basically translates into Firmness, Eyes & Smell. Always check that the fish is firm (this means that the fish has been recently caught), the eyes are clear and that the fish does not smell (fresh fish does not smell). We prepared this trout by baking it al cartoccio which means wrapped up in a parcel. You can also use this method and cook it on a hot BBQ! We served with with a delicious Bleu d'Auvergne cheese & Broad bean salad (recipe to follow). Obviously you can cook any fish you like using this method. Give it a go!! For two people you will need...
- 2 fresh whole trout, cleaned
- 6 fresh lemon slices
- fresh coriander leaves
- Extra virgin olive oil
- Salt & pepper
- Lemon wedges, to serve
- Aluminium foil or grease-proof paper
How to...
- Preheat the oven to 180°C.
- Wash the fish under a running cold tap. Pat dry and put on a large sheet of aluminium foil or grease-proof paper. Drizzle with olive oil, season with salt & pepper. Put the three lemon slices in each fish and stuff with the coriander leaves.
- Close the foil or paper around the fish, package-like, always making sure that it is tightly sealed. Leave some air for the steam to go around in the package whilst cooking.
- Place on an oven tray and bake in the preheated oven for about 20 minutes.
- Serve with lemon wedges and a good side salad.
Enjoy!!
R&A
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