If you can’t find whole trout, you can use two trout fillets and lie them on top of each other.
SERVES 2
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
SERVE
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.