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. 