baked trout with lime and garlic
August, 23rd 2007 04:56 AM

Baked trout (Cameron Diaz lips) with lime and garlic

Chef: Mary Berry (adapted by cf)
Category: Fish
Serves: 4
Preparation Time: 30 minutes - for non scouts 39 and a half years for those who have always been wary of eating trout.
Cooking Time: 15-20 minutes

 

 

 

 

Ingredients

100g (4oz) soft butter – take it out of the fridge (plus extra for greasing the foil – you’ll figure something out)


Finely grated zest and juice of 2 limes – the outside bit and the inside bit.


3 cloves garlic, crushed – is a clove one of those cheese wedgy bits or the whole Caboodle?


4 tbsp chopped parsley leaves, stalks reserved – they would be!


Salt and pepper, to season – put on top.


4 whole rainbow trout (s), each about 300g (10oz), cleaned and de-scaled – in case they get tuneful… - it’s becoming annoying now isn’t it.

Runner beans, to serve – not going there.


Baby new potatoes, to serve – when have you ever seen a serving potato – doh!

Method – this is all real from now on, as I am getting really peeved with my lack of zesty stuff…

1. Pre-heat the oven to 220°C/200°C Fan/Gas 6 – heckler. – Was that me?

2. Mix together the butter, lime zest, garlic and chopped parsley in a small bowl and season with salt and pepper. Oh, push it, push it reeal good…

3. Make 3 deep slashes on one side of the trout, cutting down as far as the backbone, and push the flavoured butter into each incision. There will be too much, so reserve some for later use in the sauce. – The first cut is the deepest, baby I know.

4. Line a large roasting tin with foil, butter that well and sprinkle with salt and pepper. Arrange the trout in the tin, cut side up. – Arrange the trout – ‘ok, you here, no there you … trout!

5. Squeeze the juice from the limes and reserve. Cut the lime skins into slices and stuff these into the belly of the trout with the parsley stalks. – Fish’ belly!

6. Bake in the pre-heated oven for about 15-20 minutes at 220°C/200°C Fan/Gas 6

7. Check along the backbone of the fish to see when the fish is done; the flesh will become opaque. – Clear as mud.

8. Carefully lift the fish on to a warm serving dish. Tip the roasting tin juices into a small saucepan and add the reserved lime juice. Boil to reduce a little, then whisk in the reserved lime butter until just melted. Don’t let it boil as it will separate. – Things can get heated in the kitchen.

9. Remove the heads from the fish and discard, peel the skin and fins from the top side of the fish and discard these. Pour the sauce over the exposed flesh. – Coming soon, Naked Fish…agh!

10. Serve with baby new potatoes and runner beans. – They always get the good jobs. Baby new potatoes do this, baby new potatoes do that.

Prepare ahead. The trout can be kept in the fridge for up to 24 hours. It is not suitable for freezing. – So don’t do it monkey’s!


 

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