This is a really simple but interesting way of serving whole trout, which are still a bargain in the shops. Be sure that the foil is well buttered under the tails of the fish, as the tails are prone to sticking during cooking.  The trout can now be kept in the fridge for up to 24 hours. It is not suitable for freezing.

Serves 4

75g (4oz) soft butter
finely grated zest and juice of 1 lime
2 cloves garlic, crushed
2 tablespoons chopped parsley leaves, stalks reserved
4 whole rainbow trout, each about 300g (10oz), cleaned and descaled
3 tablespoons Mary Berry’s Lemon and Thyme Sauce

Preheat the oven to 220°C/200°C fan/gas 6

Mix together the butter, lime zest, garlic and chopped parsley in a small bowl and season with salt and pepper.

Make 3 deep slashes on one side of the trout, cutting down as far as the backbone, and push the flavoured butter into each incision.

Line a large roasting tin with foil, butter that well and sprinkle with salt and pepper. Arrange the trout in the tin, cut side up.

Squeeze the juice from the limes and reserve. Cut the lime skins into slices and stuff these into the belly of the trout with the parsley stalks.

Cook in the preheated oven for about 12-15 minutes. Check along the backbone of the fish to see when the fish is done; the flesh will become opaque.

Carefully lift the fish on to a warm serving dish. Tip the roasting tin juices into a small saucepan and add the reserved lime juice. Boil to reduce a little, then whisk in the Mary Berry’s Lemon and Thyme Sauce.

Remove the heads from the fish and discard, peel the skin and fins from the top side of the fish and discard these. Pour the sauce over the exposed flesh.

AGA COOKING
Bake on the top set of runners in the roasting oven for about 10-12 minutes