Lemony trout traybake

Name: Lemony trout traybake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 3 tbsp olive oil; 3 echalion shallots, thinly sliced; 200 g fine green beans, topped and tailed; 275 g small potatoes, cut into 0.2cm slices; 1 tsp nigella seeds; 2 whole rainbow trout (about 250g each), scaled and gutted (ask at the fish counter); Large handful mixed fresh soft herbs, such as parsley, oregano, dill or tarragon; 1 lemon, zest and juice, plus extra lemon wedges to serve; 1 tsp fennel seeds; 4 tbsp mayonnaise; 4 cornichons, finely chopped

This easy recipe, full of citrus and fresh herbs, lets the trout shine. It's a doddle to scale up if you've got more people to feed.

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Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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3 tbsp olive oil
3 echalion shallots, thinly sliced
200g fine green beans, topped and tailed
275g small potatoes, cut into 0.2cm slices
1 tsp nigella seeds
2 whole rainbow trout (about 250g each), scaled and gutted (ask at the fish counter)
Large handful mixed fresh soft herbs, such as parsley, oregano, dill or tarragon
1 lemon, zest and juice, plus extra lemon wedges to serve
1 tsp fennel seeds
4 tbsp mayonnaise
4 cornichons, finely chopped

Preheat the oven to 220°C, gas mark 7. In a large roasting tin, toss together the oil, shallots, green beans, potato slices and nigella seeds. Add 2 tbsp water, then season and roast for 10 minutes, stirring from time to time.
Remove the tin from and oven and lie the fish on top, stuffing the cavities with 3/4 of the herbs. Squeeze over the lemon juice, sprinkle over the fennel seeds and season. Pour over 3 tbsp water, then roast for 15-20 minutes until the fish is opaque and cooked through and the vegetables tender.
Meanwhile, finely chop the remaining herbs and mix into the mayonnaise, along with the lemon zest and chopped cornichons. Serve the fish with the mayonnaise and extra lemon wedges on the side.

Cook’s tip

Use this recipe as a starting point. The method works brilliantly with plenty of other fish and flavours. Try a few of our favourites below:

Whole sea bass: Substitute the green beans for small whole tomatoes and a red pepper, cut into small chunks. When you put the fish in the roasting tin, dot over a few black olives and swap the fennel seeds for a sprinkling of smoked paprika.

Sea bream: Keep the vegetables the same but change the herbs, stuffing the sea bream with dill, sliced fresh ginger and a couple of trimmed salad onions. Substitute the lemon for lime, and the cornichons for a finely grated small clove of garlic.

Trout fillets: These are a great choice if you cannot get whole trout and work equally well. Use 4 trout fillets instead of the 2 whole trout; lie 2 on top of each other to enclose the herbs rather than stuffing the cavities but keep the rest of the recipe the same.

Typical values per serving when made using specific products in recipe