- 2 whole rainbow trout, gutted and cleaned
Farmed rainbow trout has pretty, spotty skin…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 lemon, thinly sliced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- sprigs of various herbs (parsley, thyme and dill would all work well)
- fresh horseradish, grated, to serve (optional)
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
Bake in the oven for 20 mins until the fish is cooked through – the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.