Comforting memories create comforting food. Our son Thomas loves fishing and one of the very first fish he caught, when he was about ten years old, was a sea trout. He was so very proud and we cooked the fish fresh from the sea. This baked trout recipe also works well with sea bass.
PREPARE AHEAD Can be prepared, ready for the oven, 6 hours ahead.
2 small to medium pink trout, gutted, cleaned and oven ready
1 lemon, thinly sliced
olive oil, for drizzling
salt and freshly ground
FOR THE CAPER BUTTER
25g (1oz) butter, softened
1 tbsp chopped capers
1 tbsp chopped parsley
1 tbsp chopped chives
zest of ½ lemon
1. Preheat the oven to 200C/180C fan/gas 6. Line a large baking sheet with baking paper.
2. To make the caper butter, measure the butter into a bowl, add the capers, herbs, lemon zest and seasoning and mash with a fork.
3. Make three equal slashes in one side of each trout and fill the slashes with caper butter. Fill the bellies of the fish with parsley stalks and lemon slices.
4. Place the fish on the baking sheet. Season with salt and pepper and drizzle with a little oil. Bake the fish for 15-20 minutes until the flesh has turned opaque pink and is just cooked. Remove and leave to rest for a few minutes.
5. Peel off the skin and carefully lift each fillet off the bone. Serve the baked trout warm in large pieces with any remaining caper butter spooned over, and green vegetables and new potatoes or salad.
Now buy the book with £14 off
Our recipes are from Simple Comforts by Mary Berry, which will be published on 17 September by BBC Books, price £26. to order a copy for £12 until 20 September go to whsmith.co.uk and enter the code YOUMARY at the checkout. Book number: 9781785945076. For terms and conditions, see whsmith.co.uk