1 trout fillet
Salt and pepper
1/2 tsp lemon juice
A few leaves of fresh parsley to garnish
Your choice of fresh vegetables (or even frozen, I guess!) I used baby carrots, tenderstem broccoli and green beans.
2 tsp olive oil
1 clove garlic
1. Trim and debone your trout. Sometimes it’s supposed to be boneless then you run your finger along it and you can feel tiny spiny bones. I’m a girl who has nails, so I just dig them out myself, pulling against the grain, but you could always use a clean pair of tweezers if you don’t have deboners. (Ha..deboners!).
2. Place it on a piece of foil on a baking tray, then season, drizzle on the lemon juice and add some fresh parsley. Wrap up in the foil and pop in the oven at 180C for about 7 minutes, until it is just cooked, flaking and delicate.
3. Meanwhile, put the veg on to boil in salted water for about 5 minutes. Chop up the garlic and heat gently in the oil.
4. When the veg is cooked, drain and allow the water to steam off. Then toss in the garlic oil. Serve with the trout. Trust me. It’s a simple thing, but it’s night and day.