Rainbow trout is a great alternative for those who find salmon a little too strong, it has a subtler flavour but retains the meatiness of salmon. I have used garlic and lemon thyme to stuff the trout, which really help to compliment the exquisite flavours of the fish. This is very quick and easy recipe so it's perfect if you're a little rushed for time but fancy something healthy and tasty.
2 whole, medium sized rainbow trouts
A bunch of lemon thyme
4 cloves of garlic sliced
1 lemon cut into circular pieces
Drizzle of olive oil
100ml white wine
Salt and pepper
Turn on the oven to 200 degrees.
The trout should be gutted and descaled by the fishmonger, which takes a lot of the mess out of the preparation! Take a sharp knife and score the trout three times.
Stuff the inside of the trout first with a generous amount of garlic, lemon thyme, salt, pepper and a little oil. Then close the trout and fill the scores with a slice of garlic and lemon thyme. Season the whole fish with salt and pepper, arrange a few slices of lemon around the pan for decoration, then drizzle over the oil and white wine.
Bake for around 20 minutes depending on the size of your fish. Top top: when the eye of the fish goes white the fish is cooked.
Serve immediately and enjoy!