TROUT SEASONING RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel the onion and finely slice with the tomatoes and lemon. Roughly chop the dill and parsley (stalks and all).
  3. Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with sea salt and black pepper.
  4. Stuff the cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish. Dot with butter, then drizzle all over with 2 tablespoons of oil and a twist of black pepper.
  5. Roast for 25 minutes, or until just cooked through. Delicious served with samphire.

Steps:

• Heat the oven to 400 degrees F. Cut two sheets of heavy duty aluminum foil that are larger than your fish.
• Place trout, skin side down, on each piece of foil. Lightly oil both sides with oil. Season both sides, inside and out, with salt and pepper.
• Place two parsley (or dill) sprigs and two lemon slices down the middle of each fish.
• Fold up the foil by grabbing at the edges and crimping together to make a packet.
• Place packets of fish onto a baking sheet. Bake for 10 to 15 minutes, checking one packet after 10 minutes. The flesh should pull apart easily with a fork.
• Place each packet on a plate. Carefully open the foil packets — take care not to let the steam burn you. Slide the fish away from the packet and onto the plate and pour juices over it. Serve with more fresh herbs and lemon slices.