- small handful thyme sprigs
- 280g pack of 2 trout fillets, skinned
Farmed rainbow trout has pretty, spotty skin…
- juice and zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 3 garlic cloves, 1 crushed, 2 sliced
- 260g bag baby spinach
- ½ tsp ground nutmeg
- 1 tsp honey, preferably manuka
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
Heat oven to 200C/180C fan/gas 6. Cut 2 large lengths of baking parchment, put thyme in the middle of each one, then top with the trout. Mix the lemon juice with 2 tsp oil and the crushed garlic, pour over the fish and wrap up into 2 parcels, sealing in the juices. Bake for 10 mins on a baking tray.
Meanwhile, stir-fry the spinach in 1 tsp oil. When almost wilted, add the sliced garlic and the nutmeg, and continue cooking until wilted. Tear the fish parcels open, spoon on the honey and scatter with the lemon zest. Serve still in their parcels, or on top of the spinach.