Ingredients: 2 whole rainbow trout, (it was a freshwater trout, I bought at the Seebald fishery, it was a farmed rainbow, which has pretty, spotty skin) gutted and cleaned, 1 tbsp olive oil, salt and pepper to taste, 1 lemon, finely sliced, sprigs of various herbs (parsley, thyme and dill or lemon melisse, would all work well), fresh horseradish, grated, to serve (optional)
- Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
- Bake in the oven for 20 minutes until the fish is cooked through – the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favorite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.
- I served with cooked potatoes and fresh green asparagus (I fried the asparagus in sesame oil then flavored with 2 tbsp of Japanese vinegar (Mirin) salt and pepper and it was done)