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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
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the onion and finely slice with the tomatoes and lemon. Roughly chop the dill and parsley (stalks and all).
- 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.
- 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.
- Roast for 25 minutes, or until just cooked through. Delicious served with samphire.
