Whole roast trout is bound to have mouths watering this festive season with its lemony, spring onion and herb stuffing , rustle up this quick and easy recipe – perfect for busy cooks on the fly.
Whole roast trout stuffed with lemon, spring onion and herbs
Ingredients
- a handful of fresh dill, finely chopped
- a handful of fresh flat-leaf parsley, finely chopped
- a handful of fresh thyme, finely chopped, plus extra to garnish
- a bunch of spring onions, finely sliced
- olive oil, for drizzling, plus extra for serving
- 1 whole trout (about 1,4kg)
- 2 lemons, sliced
- lemon wedges, to serve
Instructions
Preheat the oven to 230°C.
Combine the herbs and spring onions with a drizzle of olive oil in a bowl. Stuff the belly of the trout with the herbs and a few lemon slices. Cover the head and tail of the trout with oiled foil to prevent charring. Roast for 25 minutes. Remove from the oven and leave to rest for 5 minutes.
Place the trout on a platter and drizzle with olive oil. Garnish with lemon wedges and the extra thyme.
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ALSO SEE: Roast turkey with herb and garlic butter
Roast turkey with herb and garlic butter
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
