Lemon and Thyme Rainbow Trout

When he tucked into this my Boyfriend Nikko made this noise: warghhhyumm...cor this is blindin'. Nice one babe. woooryyeah (he has a cockney brummie highbrid accent, for your imagination). This is really simple again, quick to put together but a winner if you want to impress friends etc. And dont mind eyes staring at you while you eat. 

This is a great time of year to buy Rainbow Trout as the water they swim in is cold and clear, which means the flesh doesn't taste all muddy and pond weedy, which it can do when the water is silty and still in the summer months. 

I always go to the fishmonger, for freshness and value for money. You want a firm fish with red gills and clear eyes...then you know its been hoiked from its natural home very recently. It wants to smell salty and not fishy. I usually get the fishmonger to gut the fish, as trout are best baked whole. However for the sake of the photo I did it after the shoot...which was gross. Im not a fisherman. Yuk. 


Whole rainbow Trout..1 per person.

Big organic Lemon 

Fresh thyme

Glass of white wine

Olive oil/ smoked rapeseed oil

Splash of water

Garlic granules

Fresh Parsley

Samphire and potato dauphinoise to serve.



Pre heat the oven to about 180 degrees

Line a big roasting dish with greaseproof paper and foil, greaseproof on the inside. Plonk in your fish, and slide into the tummy flap 4 slices of lemon. Thats all you need, as you want to preserve the delicate trout flavour. Tear up some thyme and parsley, sprinkle on the fish, along with some lemon zest, salt pepper and garlic granules. I rarely use these, but the flavour is softer and they dont burn in the final stage.

Drizzle on the smoked rapeseed oil or olive oil. Pour in the white wine and a splash of water. Close the parcel and pop in the oven for about 20 mins. 

After about 20 mins open up the parcel and you will find a moat of delicious winey-lemony stock. Spoon this into a small sauce pan and add a dash of cream (soya or goats milk or lactose free also work) and some chopped parsley. Simmer for about 15 mins on a medium low heat. Mean while keep the parcel open and return to the oven for a final 15 minutes. This crisps ups the skin a little during the final bake. 

Steam some samphire for 3 minutes. Take your fish out with a large spatula, pull out the lemon slices and discard. Spoon over the sauce and samphire and enjoy! 

eating trout.jpg