Sunday
Simple herb-baked trout & horseradish
This is what I would rather have other than fish and chips as an English dish! Two whole rainbow trout stuffed with lemon and herbs and baked in 20 minutes — as easy as it is for six, and it lets the natural flavours of the fish sing.
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 dollop over the horseradish before serving.
Method
- 01
Heat the oven to 220°C.
- 02
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.
- 03
Next, bake in the oven for 20 minutes until the fish is cooked through — the eyes will have turned white and the flesh will be soft to touch.
- 04
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 dollop over the horseradish before serving.
In the glass
Elgin Chardonnay
Trout is a delicate fish, and horseradish has plenty of bite, so the glass wants both freshness and a gentle richness. An Elgin Chardonnay — crisp green apple and lemon with a soft, creamy edge — mirrors the lemon and herbs in the cavity and stands up calmly to the horseradish. Serve it well chilled. For a non-alcoholic option, a chilled rooibos iced tea with a squeeze of lemon is lovely alongside.
Keep cooking
