Baked whole trout stuffed with spinach & pine nuts

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Toss the sliced onions in a baking tray (large enough to hold the fish) with 2 tbsp oil and season. Cook for 5 minutes in the iven to soften and caramelise in places.

Step 2

Meanwhile, put the butter in large pan over a medium-high heat. Once melted, add the spinach and garlic, then cook for a couple of minutes, unitl the spinanch has wilted. Season, then mix in the toasted pine nuts, dill and ½ the lemon zest; stuff this mixture inside the trout cavities. Drizzle the remaining 2 tbsp oil over the fish and season with sea salt flakes, then lay on top of the onions, making sure the onions are tucked under the fish so they don't burn.

Step 3

Bake for 20-25 minutes until the fish is cooked through and opaque. Scatter over the remaining lemon zest and squeeze over the juice; serve straight away with the aubergine and potato mash on the side.