trout with almonds

Serves 2

Preparation time 5 minutes

Cooking time 15 minutes

2 small whole trout, gutted and cleaned

plain flour, for dusting

65 g (2½ oz) butter

3 tablespoons flaked almonds

salt and pepper

Score the trout several times down each side. Season the flour with salt and pepper, and use to lightly dust the trout. Place in a shallow ovenproof dish.

Melt the butter and drizzle over the trout so that they are completely coated. Scatter with the almonds and place on the lower rack of the halogen oven.

Set the temperature to 225°C (437°F) and bake the trout for about 15 minutes until cooked through. (Test by piercing a thick area of the fish with the tip of a knife – the flesh should flake easily.) Serve with lemon or lime wedges and seasonal vegetables.

For bacon-wrapped trout with tarragon, score the trout several times down each side and pack plenty of tarragon and chives into the cavities. Wrap 2 thinly sliced streaky bacon rashers around each fish and place in a shallow ovenproof dish. Drizzle with 25 g (1 oz) melted butter and season with plenty of pepper. Cook as above.