It will suit everyone's palate, will be friendly on the budget & kind to your arteries, perfect to get all the right intake of Omega-3 and protein
after an indulgent Christmas lunch yesterday! It is also a good introduction to fish without batter/crumbs coating for the children (remove the head before serving if necessary).
Baking a trout in foil keeps the fish moist & succulent.
- Fresh cleaned & descaled trout (1 piece per foil, whole or in fillets, weight 2-3lb)
- A small knob of butter or a teaspoon of vegetable oil
- Half a lemon
- Fresh herbs of your choice: parsley, thyme, dill, chives, etc.
- Salt and pepper to taste
- A splash of white wine (optional)
Make a few diagonal cuts into the trout skin so the flavours can penetrate, rub inside the cuts some lemon zest finely grated, and keep the rest of the lemon to add a few drops of lemon juice just before serving. Season inside and out with the fresh herbs, salt and pepper.
Place the prepared trout inside a large sheet of aluminium foil that you will have oiled or buttered first in the centre before placing the trout on top of it! Add a splash of white wine (the alcohol will have evaporated just leaving a delicious taste), then wrap the foil loosely around the fish to make a foil parcel, folding the edges over to seal in the juices.
Bake in a preheated oven at 180° C (Gas mark 4). 15-20 minutes per lb (35-45 minutes per kg) for the whole trout and for the fillets you only need about half of the regular cooking time.
A couple of boiled potatoes and/or broccoli will go nicely with it and yes you can cook the veg inside the foil parcel if you cut them small enough! Enjoy!