A simple way to cook a fresh and flavoursome rainbow trout, just stuff with parsley, dill and lemon and you have a tasty dish of healthy goodness.
1 whole trout, from sustainable sources, cleaned and gutted
freshly ground black pepper
1 large bunch fresh flat-leaf parsley
handful of dill sprigs
2 lemons, 1 zested and sliced, 1 halved
salt and pepper to taste
parchment paper (alternatively you can use kitchen foil)
Preheat the oven to 230C. Cut one sheet of parchment paper that is about three inches longer than your fish. Lightly oil the parchment with olive oil, and place a trout, skin side down, on the sheet. Season both sides with salt and pepper. Stuff parsley and dill sprigs and two lemon slices in the middle. Drizzle 1/2 teaspoon rapeseed oil over each fish.
Making sure that the trout is in the middle of the parchment paper, fold up the paper loosely, grabbing at the edges and crimping together tightly, tie with the string. Place on a baking sheet, and bake for 10 to 15 minutes.
Place packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. The flesh should be opaque and pull apart easily when tested with a fork. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh parsley and dill. Serve with lemon wedges.