Serves4 Preparation time: 8 minutes Cooking time: 30 minutes

One of the simplest ways of cooking larger trout. The fish steam bakes and remains very moist.

I medium trout (say 700g)

25g butter

salt and pepper

a few fresh herbs as available

(dill, tarragon, chervil, lovage)

lemon slices and watercress

Pre-heat the oven to 200C/400F Gas Mark 6.

1 Gut and clean fish, scraping out blood channel well. Leave head on or off as desired. (Backbone and rib cage can be removed leaving head on. Dry fish inside and out with kitchen paper. Liberally season cavity, and place knobs of butter and any available herbs inside.

2 Enclose the fish in a loose but sealed foil parcel, place on a baking sheet and bake in the oven for 25-30 minutes.

3 Open parcel, skin fish quickly and slide on to warm serving dish. Garnish with watercress sprigs and lemon slices.

Serving suggestion: Boiled new potatoes, artichoke hearts and French beans.

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