When it comes to cooking fish, I have found many people prefer cooking with fillets than whole fish. Cooking whole fish should not be a daunting task so here is a simple recipe to cooking whole trout. It's a great fish to cook with as it is inexpensive and a relatively small fish and therefore perfect for solo dinners.
- 1 whole trout, scaled and gutted
- half a lemon
- 50g unsalted butter (good quality)
- half a bunch of dill
- half a bunch of parsley
- half a bunch of corriander
- 2-3 garlic cloves
1. Preheat conventional oven to 180°C. Lay out three large pieces of aluminium foil (large enough to wrap around the fish).
2. Slice lemon and garlic thinly.
3. Wash fish under cold water and pat dry with paper towels. Make 3 incisions, evenly spaced, into one side of the fish
4. Salt the cavity of the fish and rub it into the flesh
5. On the aluminium foil, lay down half the lemon slices and garlic slices. Place the fish on top. Add all the herbs into the cavity. Stuff butter into the incisions made on the fish. If there is any remaining butter place it around the fish. Add the remaining lemon and garlic on top and sprinkle cracked pepper over.
6. Wrap the fish very tightly in the aluminium foil. You don't want any steam or liquid flowing out of the foil so ensure it is closed well.
7. Place in the middle of the oven for 20 minutes. Remove from oven and serve