baked TROUT with lime and garlic

This is a really simple but interesting way of serving whole trout, which are still a bargain in the shops. Be sure that the foil is well buttered under the tails of the fish, as the tails are prone to stick during cooking.

SERVES 4

100 g (4 oz) soft butter, plus more for the tin

finely grated zest and juice of 2 limes

3 garlic cloves, crushed

4 tablespoons chopped parsley leaves, stalks reserved

4 whole rainbow trout, each about 300g (10 oz), cleaned and scaled

Mix together the butter, lime zest, garlic and chopped parsley in a small bowl, then season with salt and pepper.

Make 3 deep slashes on one side of the trout, cutting down as far as the backbone, and push the flavoured butter into each incision. There will be too much, so reserve some for later use in the sauce.

Line a large roasting tin with foil, butter that well and sprinkle with salt and pepper. Arrange the trout in the tin, cut side up.

Squeeze the juice from the limes and reserve. Cut the lime skins into slices and stuff these into the belly of the trout with the parsley stalks.

The trout can now be kept in the fridge for up to 24 hours. They are not suitable for freezing.

When ready to cook, preheat the oven to 220°C/200°C fan/gas 7. Cook in the preheated oven for about 12 – 15 minutes. Check along the backbone to see when the fish is done; the flesh will become opaque.

Carefully lift the fish on to a warm serving dish. Tip the roasting tin juices into a small saucepan and add the reserved lime juice. Boil to reduce a little, then whisk in the reserved lime butter until just melted – don’t let it boil or it will separate.

Remove the heads from the fish and discard them. Peel the skin and fins from the top side of the fish and discard them. Pour the sauce over the exposed fish flesh. Serve with sautéed courgette wedges.

AGA COOKING Bake on the top set of runners in the roasting oven for about 10 – 12 minutes.