This is a really special, and really easy, fish dish. It looks beautiful and tastes delicious. The only problem, of course, is the bones.


For the fish

  • 2 whole trout, gutted and cleaned
  • 1 lemon, sliced or quartered
  • 3 cloves of garlic, cut into approximate quarters
  • a splash of olive oil
  • a sprinkle of thyme

For the salsa

  • 1/2 cucumber
  • 1/2 red onion or 6 spring onions
  • 3 tomatoes
  • 1/2 medium red chilli, de-seeded and cut into small strips
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 2 tbsp rice vinegar
  • 2 tbsp chopped coriander

The fish

Lay out the two trout in an oven-proof dish. Arrange the lemon slices around the fish (to me, the lemon here is mostly cosmetic. I find cooked lemon can be a little bitter, but it makes the fish look pretty). Scatter the garlic over the fish, add a drizzle of olive oil and a sprinkling of thyme – fresh or dried is fine.

Bake in the oven at 200C for 30 minutes.

The salsa

The salsa should really be done an hour or so ahead, for the flavours to mingle. Mix the ingredients all together, give a little stir.

Serve with salad and brown rice. Watch out for bones!