Baked trout with herb paste

I got the inspiration for this recipe from one of Martin Walker’s Bruno Chief of Police books. Bruno baked a whole salmon of three kilos wrapped in foil and flavoured with herb paste.

The following recipe is my twist of Bruno’s salmon. I have replaced the salmon with portion size trout and tarragon with dill. The recipe is glutenfree.

2 servings

2 portion size trout
½ organic lemon
2 tsp. Dijon mustard

For the herb paste:
Zest of ½ organic lemon
1 clove garlic, minced
2 tbsp. finely chopped parsley
2 tbsp. finely chopped dill
A pinch of salt
Freshly ground black pepper
4 tbsp. olive oil

Preheat the oven to 180° C.

Mix the herb paste. Then peel the lemon half and thinly slice it. Arrange the lemon slices inside the trout.

With a sharp knife, make deep slashes into the sides of the trout and stuff some herb paste into each slash. Stuff some herb paste inside the trout. Thinly coat the trout with Dijon mustard and spread the remaining herb paste on top.

Wrap the trout in foil and bake on a rack for 15- 20 minutes.

Serve the fish with wilted spinach or steamed asparagus and new potatoes or quinoa. The herb-
lemon flavoured olive oil when you open the foil will give a nice sauce.