4 red trout, about 350 g (12 oz) each, cleaned and boned, with heads removed
finely grated rind and juice of 2 limes
4 tbsp (60 ml) olive oil
2 tbsp (30 ml) anise-flavoured liqueur (optional)
6 spring onions, trimmed and finely chopped
salt and pepper, to taste
finely grated rind and juice of 2 limes
4 tbsp (60 ml) olive oil
2 tbsp (30 ml) anise-flavoured liqueur (optional)
6 spring onions, trimmed and finely chopped
salt and pepper, to taste
method
1. Cut 4 pieces of foil large enough to enclose each trout and place a fish in the centre of each piece.
2. In a small bowl, mix together the lime rind and juice, olive oil, liqueur (if using), spring onions and seasoning. Spoon into the trout.
3. Fold over the edges of the foil to seal in the juices and make neat parcels.
4. Place the parcels side by side in an ovenproof dish or baking tin and leave to marinate for 1 -4 hours.
5. Cook at 190°C (375°F) mark 5 for 20 minutes.
6. Open the foil and cook for a further 5 minutes or until the trout flesh flakes easily when tested with a fork.
7. Place the parcels on a serving platter or individual plates. If liked, remove the fish from the parcels and pour the cooking juices over to serve.
2. In a small bowl, mix together the lime rind and juice, olive oil, liqueur (if using), spring onions and seasoning. Spoon into the trout.
3. Fold over the edges of the foil to seal in the juices and make neat parcels.
4. Place the parcels side by side in an ovenproof dish or baking tin and leave to marinate for 1 -4 hours.
5. Cook at 190°C (375°F) mark 5 for 20 minutes.
6. Open the foil and cook for a further 5 minutes or until the trout flesh flakes easily when tested with a fork.
7. Place the parcels on a serving platter or individual plates. If liked, remove the fish from the parcels and pour the cooking juices over to serve.
serving amount
serves 4
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