Fish Dish
- Details
- Published on Sunday, 15 November 2009 19:44
- Written by Liam Anton
Here is my favourite troot recipe... brings wonderful Mediterranean flavours to a delicious Scottish fish.
- 1 decent fresh trout
- 1 fennel bulb
- 3 or 4 big spuds (potatoes)
- Half a dozen sprigs of FRESH rosemary
- 3 or 4 garlic cloves
- 1 bunch cherry tomatoes on the vine (the tastier, the better)
- Olive oil
- White wine
- Salt 'n' Pepper
Peel spuds and cut into 5mm slices
Wash and roughly chop the fennel
Par boil the spuds for 5 minutes. For the last minute, throw in the fennel, bring back to the boil, drain and lay the lot on a clean dishtowel to dry.
Cut one of the garlic cloves into slivers. Make diagonal slashes into both sides of the trout. Into each slash, slide in a rosemary leaf, and a sliver of garlic. Drizzle with olive oil, and rub in salt and pepper. Stick a sprig of rosemary into the cavity.
Put the spuds and fennel into an ovenproof dish. Drizzle with Olive oil, season with Salt and Pepper, and toss the lot about until coated. Bash 2 or 3 garlic cloves with the flat of a knife (no need to peel them), put them in the dish with a sprig or 2 of rosemary, add a couple of tablespoons of white wine (not too much, or the fish gets soggy). Cover with tinfoil, and bake for 15 mins at 180ºC.
Take out the spuds, lay fish on top, arrange vine of tomatoes around. Drizzle with more olive oil, and return to oven for 20 minutes (adjust this time according to size of fish).
Serve with icy-cold crisp white wine, outdoors, on a summers evening (yeah, OK, it's Scotland, I know!)