Mary Berry's whole roasted trout

Mary Berry's whole roasted trout

With tomato, lemon & herbs

With tomato, lemon & herbs

Serves 12 to 16

Cooks In40 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 199 10%

• Fat 11.6g 17%

• Saturates 3.8g 19%

• Sugars 2.1g 2%

• Salt 0.4g 7%

• Protein 21.3g 43%

• Carbs 2.4g 1%

• Fibre 0.7g -

Of an adult's reference intake

Ingredients

• 1 onion
• 4 ripe tomatoes
• 1 lemon
• 1 bunch of fresh dill , (30g)
• 1 bunch of fresh parsley , (30g)
• olive oil
• 1 x 1.5kg whole trout , scaled and pin-boned, from sustainable sources
• 50 g unsalted butter , at room temperature

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Method

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel the onion and finely slice with the tomatoes and lemon. Roughly chop the dill and parsley (stalks and all).
3. Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with sea salt and black pepper.
4. Stuff the cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top – arranging a few tomatoes around the fish. Dot with butter, then drizzle all over with 2 tablespoons of oil and a twist of black pepper.
5. Roast for 25 minutes, or until just cooked through. Delicious served with samphire.