Step 1: Tip: make sure your trout smells good and is nice and firm to ensure freshness.
Step 2: if its not already, ask the fish monger to gut, clean and descale the fish.
Step 4: 1. Give your fish a rinse and pat dry with kitchen roll.
Step 5: 2. Make 3 slits on each side of the body with a super sharp knife.
Step 6: 3. Season alllllll over with salt and pepper and any other spices you want to add (or a ready made packet of seasoning out of those ol del paso kits)
Step 7: make sure it’s seasoned deep in the creases and cavity.
Step 8: 4 if you want you could stuff it with whatever you wish, lemon slices, herbs, onion, your favourite stuffing recipe…
Step 9: 5. Oil a large piece of foil and lay the fish on top, oil the top of the fish and fold the foil up tightly but keeping the foil tent roomy.
Step 10: 6. Cook at 200-220 degrees/ in a hot oven for around 20 mins but keep checking after 15. It will be cooked when the flesh is easy to pull away from the bone with a fork.
Step 12: take it out when it’s only just cooked or else it will dry out.
Step 14: enjoy with whatever side dishes you desire. I like mine with a simple salad and some bread and butter.
Step 16: it really is easy once you try.