No-fuss fish: Lemony whole trout atop sticky green beans and shallots
If you can’t find whole trout, you can use two trout fillets and lie them on top of each other.
3 tbsp olive oil
3 banana shallots, thinly sliced
200g fine green beans, topped and tailed
275g small potatoes, cut into 2mm slices
1 tsp nigella seeds
2 whole rainbow trout, scaled and gutted
large handful mixed fresh soft herbs, such as dill, parsley, oregano or tarragon
zest and juice of 1 unwaxed lemon, plus lemon wedges,
1 tsp fennel seeds
4 tbsp mayonnaise
4 cornichons, finely chopped
sea salt and freshly ground black pepper
- Preheat your oven to 220C/ 200C fan/gas 7. In a large roasting tin, toss together the oil, shallots, green beans, potato slices and nigella seeds. Add 2 tablespoons of water, then season and roast for 10 minutes, stirring from time to time.
- Remove the roasting tin from the oven and lie the fish on top of the potatoes and beans, stuffing the cavities with three-quarters of the herbs. Squeeze over the lemon juice, sprinkle over the fennel seeds and season. Pour over an extra 3 tablespoons of water before roasting for a further 15-20 minutes until the fish flesh is opaque and the vegetables tender.
- Meanwhile, finely chop the remaining herbs and mix into the mayonnaise, along with the lemon zest and cornichons. Serve the fish with the mayonnaise and lemon wedges.
ALSO WORKS WELL WITH whole sea bass or whole sea bream.