Trout is a great alternative to salmon and cheaper too. Try it served with this fresh salsa for a summer lunch – the citrus will minimise any earthiness in the fish.
- 1 whole
trout, scaled and gutted
- ½ bunch
- 3 tbsp chopped fresh flatleaf
- 2 large
spring onions, roughly chopped
garlic clove, roughly chopped
lemon, zest only
- 2 tbsp
capers, rinsed and drained
- 2 tbsp dried
- 3 tbsp extra virgin
olive oil salt and pepper
Preheat the oven to 200C/400F/Gas 6.
Stuff the cavity of the fish with the tarragon and lemon slices. Place in the oven for 20-30 minutes (depending on the size of the fish), or until cooked through.
Meanwhile, bring a small pan of salted water to the boil. Add the watercress leaves and cook for a minute. Drain and refresh the watercress in ice-cold water.
Transfer the watercress to a food processor, add the remaining ingredients and process to a purée. Season, to taste, with salt and freshly ground black pepper.
To serve, place the whole trout on a large plate and peel back the skin. Pour over the salsa verde.