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My version of the classic.


  • 1/2 leek, sliced 
  • 1/2 fennel, sliced 
  • two rainbow trout – gutted, cleaned, but heads, bones and tails intact
  • 2-4 cloves of garlic, either halved or left whole
  • 1/2 lemon, cut lengthways into chunks
  • a handful of flaked almonds

Set the oven to 200c

Scatter the leeks and fennel on the base of a baking tray. Make three slashes in each fish and lay them on top of the vegetables. Wedge the lemon and garlic between the fish.

You could add a splash of olive oil and/or some white wine. On this occasion I didn’t.

Bake for 25 minutes.

Here's one I made earlier

Here's one I made earlier

Hi, my name's Helen and I live in London with my husband and two children. When I started piping the potato on my shepherd's pies, my husband suggested that it might be a good idea for me to find an outlet for my creativity, so here we are. I spend a lot of time in the kitchen, the extra twist is that I don't eat meat (I do eat fish though) and Jim, who loves meat, is always on a diet. Here are a few recipes that I have enjoyed making for my family.

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