O V E N  R O A S T E D  W I L D  T R O U T

W I T H  C H E R R Y  T O M A T O E S

Preparation time: A few minutes to gut the fish if

necessary, plus 10-12 minutes to prepare the salad

Cooking time: 25 minutes

Serves: 2

Season: Fresh sea trout is in season from late

March until early July

1 whole rainbrow, brown or sea trout (about 500

g), gutted

250 g cherry tomatoes

2 tblsp good extra virgin olive oil

Sea salt

4 small courgettes

Freshly ground black pepper

1 lemon

3 sprigs of fresh dill

100 g feta cheese

Gut and scale the fish, if necessary.

Preheat your oven to 220°C / 430°F / gas 7.

Find a shallow, oven ready, ceramic dish large enough for the fish to fit snuggly.  Ideally, you want the fish and tomatoes to lie in the dish in one even layer.  It is better to have the fish and tomatoes slightly snug and overlapping than spread out on a large baking tray.

Rinse the cherry tomatoes and place them in the dish.  Season with salt, pepper and a little drizzle (about 1 tblsp) of olive oil.  Place in the oven and cook for 10 minutes.  During this time the tomatoes should begin to burst, or at least the skins will crack and juice will start to seep out.

After 10 minutes, remove the dish from the oven.  Push the tomatoes to the side and place the trout in the centre.  Drizzle with more olive oil and sprinkle a little sea salt over the skin.  Return the dish to the oven and cook for about 15 minutes if you have 500 g of fish.  As always, you want your fish to flake easily.

While the the fish is cooking, prepare the salad.  Wash the courgettes and, using a potato peeler, shave them into ribbons.  Season with salt and pepper.  Squeeze half the lemon.  Pour over the juice and drizzle with 1-2 tblsp olive oil.  Pull the fronds from the dill stems.  Pile them up on your chopping board and run a sharp knife over them to roughly chop and bruise them slightly; fold into the shaved courgettes.  Remove the feta from its brine and crumble over the top.

Mound the salad into the centre of serving plates and top with large pieces of flaked trout.  It is always easier to remove the top fillet (and usually that one is the prettier portion).  However, to get to the bottom fillet, remove the fish frame, from tail to head.  Then you can get a spatula under the bottom fillet and lift it from the baking dish.  Spoon some of the tomatoes and their juices over the top of each portion before serving.