Herb and Horseradish Baked Trout

October 15, 2015

This article was written for Annabel & Grace, which is now part of Rest Less.

Herb and Horseradish Baked TroutAs Husband gets home around 8pm from his mind numbingly boring commute, we both want to eat something reasonably light as it is often nearer 9pm before the food gets put on the table (or tray on lap in front of TV). This tasted pretty good and was quick to prep.

Herb and Horseradish Baked Trout

Ingredients serves 2
2 whole rainbow trout, gutted and cleaned
1 tbsp olive oil
1 lemon, thinly sliced
sprigs of various herbs (parsley, thyme and dill would all work well)
jar of hot horseradish

How to prepare
1. Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon, the herbs and a good smear of hot horseradish. Season generously all over and drizzle with the remaining oil.
2. Bake in the oven for 20 mins until the fish is cooked through – the eyes will have turned white and the flesh will be soft to touch. Serve with steamed vegetables and a lovely glass of crisp white wine.

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