Whole Roasted Rainbow Trout 
with Shaved Pear and Parmesan Salad

Ingredients

Cooks in:10 minutes        Serves:4

For the Fish

• 2 x 400g fresh trout (scaled, cleaned and gutted)
• Salt and freshly ground black pepper, to season
• 2 Tbsp butter, softened

• 1 bulb fennel, thinly sliced and tops set aside
• Zest and juice of 1 lemon
• 1 lemon thinly sliced

For the Salad

• 2 pears, ripe but firm and very thinly sliced or shaved
• 50-75g parmesan cheese, shaved (I use a vegetable peeler)
• 50g walnuts, toasted and roughly chopped
• Fresh baby herbs, to garnish
• Drizzle each of lemon juice and olive oil, to dress

What to do

1. Mix together the butter, 1 Tbsp finely chopped fennel tops, lemon juice and zest until you have a paste. Rub the paste into the clean fish cavity, and onto the skin. Add fennel and lemon slices into the cavity. Tie the fish in two places using kitchen string so that it is secure. Roast at 220C (along with the used lemon halves) set on a wire rack over a baking tray; or over hot coals for about 6-7 minutes on each side, or until cooked through and the fish flakes easily using a fork.

2. Meanwhile, prepare your salad by laying the ingredients prettily onto a serving platter.

3. Squeeze over any excess juices from the roasted lemon and serve immediately.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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