Baked whole trout with a watercress salsa verde Recipe

Baked whole trout with a watercress salsa verde Recipe

  • 1 whole trout, scaled and gutted
  • ½ bunch tarragon
  • 1 lemon, sliced
  • 150g/5½oz watercress leaves
  • 3 tbsp chopped fresh flatleaf parsley
  • 2 large spring onions, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 lemon, zest only
  • 2 tbsp capers, rinsed and drained
  • 2 tbsp dried breadcrumbs
  • 3 tbsp extra virgin olive oil
  • salt and pepper
  1. Preheat the oven to 200C/400F/Gas 6.
  2. Stuff the cavity of the fish with the tarragon and lemon slices. Place in the oven for 20-30 minutes (depending on the size of the fish), or until cooked through.
  3. Meanwhile, bring a small pan of salted water to the boil. Add the watercress leaves and cook for a minute. Drain and refresh the watercress in ice-cold water.
  4. Transfer the watercress to a food processor, add the remaining ingredients and process to a purée. Season, to taste, with salt and freshly ground black pepper.
  5. To serve, place the whole trout on a large plate and peel back the skin. Pour over the salsa verde.
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