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Simple herb-baked trout & horseradish

A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 457
  • Carbohydrates 1
  • Saturated Fat 4
  • Sugar 1
  • Protein 63
  • Fat 23
  • Fibre 0
  • Salt 0.4

Nutrition per serving

  • Calories 457
  • Carbohydrates 1
  • Saturated Fat 4
  • Sugar 1
  • Protein 63
  • Fat 23
  • Fibre 0
  • Salt 0.4

Ingredients

  • 2 whole rainbow trout, gutted and cleaned
  • 1 tbsp olive oil
  • 1 lemon, thinly sliced
  • sprigs of various herbs (parsley, thyme and dill would all work well)
  • fresh horseradish, grated, to serve (optional)

Method

  1. Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.

  2. Bake in the oven for 20 mins until the fish is cooked through – the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.

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