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Mary Berry's whole roasted trout
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Total Time:
40 minutes
Flavorful whole roasted trout with fresh herbs, lemon, and tomatoes.
Ingredients:
  • 1 onion
  • 4 ripe tomatoes
  • 1 lemon
  • 1 bunch of fresh dill (30g)
  • 1 bunch of fresh parsley (30g)
  • olive oil
  • 1 x 1.5kg whole trout scaled and pin-boned, from sustainable sources
  • 50 g unsalted butter at room temperature
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. 2. Peel the onion and thinly slice along with the tomatoes and lemon. 3. Coarsely chop the dill and parsley, including the stalks. 4. Drizzle oil onto a large baking tray, then layer a third of the sliced tomato, lemon, and herbs. 5. Place the fish on top, seasoning the cavity and skin generously with sea salt and black pepper. 6. Fill the cavity with another third of the tomatoes, lemon, and herbs, and top the fish with the remaining slice. 7. Scatter a few tomatoes around the fish, dot with butter, then drizzle 2 tablespoons of oil and a pinch of black pepper over everything. 8. Roast for 25 minutes or until the fish is cooked through. 9. Serve with samphire for a delightful meal.

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