Simple fish, no fuss: A lemony whole trout served with sticky green beans & shallots

If you can’t find whole trout, you can use two trout fillets and lie them on top of each other.


3 tbsp olive oil

Three banana shallots, thinly chopped

200g Fine Green Beans, Topped and Tailored

Cut into small potatoes of 275g in two-inch slices

1 tsp nigella seeds

Two whole rainbow trouts, scaled, and gutted

Large quantities of mixed soft herbs such as parsley, oregano, dill and tarragon.

Get the zest and juice of one unwaxed, as well as lemon wedges


1 tsp fennel seeds

4 tbsp mayonnaise

Four cornichons finely chopped

Sea salt and freshly ground black pepper

  • Pre-heat your oven to 200C fan/gas 7 Mix the oil, shallots green beans, potatoes slices, and nigella seed in a large roasting pan. Season with 2 tablespoons water and bake for 10 minutes. Stir occasionally.
  • Place the fish in a roasting pan and place it on top of the beans and potatoes. Season the fish with the lemon juice and fennel seeds. Add 3 more tablespoons of water to the pan. Continue roasting the vegetables for another 15-20 minutes, until they are tender and opaque.
  • Mix the rest of the herbs with the mayonnaise. The mayonnaise should be mixed with lemon wedges.

Also works well with whole sea bass or whole sea bream.