Wednesday, 23 April 2008


Hi all, this dish is inexpensive these days and it is the quickest way to cook fish. It comes out of the oven sweet and succulent. You can serve it with simple salad or it goes well with mashed potato. I served it with mixed roasted vegetables.

Serves 2 ( if small trout )
Serves 4 ( large, as above )

  • 2 large trouts
  • 2 cloves of garlic (left whole )
  • dill (handful )
  • thyme (handful )
  • 4 bay leaves
  • 200 ml/7 fl oz of white wine
  • 2 tbsp of soy sauce
  • Drizzle of olive oil and some black pepper
  • 1 lemon, sliced

Wash the fish and dry on kitchen paper. Make sleets across the fish. Divide garlic, dill, thyme and bay leaves among the fish and place all inside. Get a large piece of foil to make generous parcel around the fish. Put them into the foil, pour wine and soy sauce mixture over the fish, drizzle with olive oil and season with  black pepper. Close the foil into loose, airtight parcel and put into the oven at 180 c or gas mark 4, 350 f for 20-30 minutes. Remove the foil for last 10 minutes until the fish is crispy.Serve with lemon slices and roast vegetables.

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