Steam Baked Trout

Steam Baked Trout

This quick, easy and nutritious recipe may also be used for trout’s relative, loch salmon, which could be good news for your hair!

Preparation time: 15 minutes before cooking
Cooking time: 20 minutes
Serves: 2

2 x loch trout fillets
Butter or extra virgin olive oil
Fresh parsley
Black pepper

(Optional extras: steamed carrots, swede, parsnips, celery and peas or mixed green salad)

1. Scrub and chop up all the required vegetables into pieces no bigger than three square centimetres, and any herbs such as fresh parsley
2. Pre-heat the oven to 180C/350F/Gas Mark 4
3. Cover the fish with a fine layer of butter or olive oil, and herbs
4. Wrap loosely in a parcel of baking foil, securely pinching the ends together like a Cornish pasty. Ensure the fish can slide within the foil but it is completely sealed. Place in the middle of the oven and bake for 20 minutes
5. Steam any additional vegetables and herbs for 20 minutes
6. Serve the baked trout with steamed root vegetables or salad

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