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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.
Ingredients
- 1 whole
trout, scaled and gutted - ½ bunch
tarragon - 1
lemon, sliced - 150g/5½oz
watercress leaves - 3 tbsp chopped fresh flatleaf
parsley - 2 large
spring onions, roughly chopped - 1
garlic clove, roughly chopped - 1
lemon, zest only - 2 tbsp
capers, rinsed and drained - 2 tbsp dried
breadcrumbs - 3 tbsp extra virgin
olive oil salt and pepper
Preparation method
-
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.
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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.
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To serve, place the whole trout on a large plate and peel back the skin. Pour over the salsa verde.
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
