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    Rainbow Trout with Fresh Minted Peas

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    *mandatory

    Rainbow Trout with Fresh Minted Peas

    English trout are baked in foil parcels to seal in their wonderful flavour. Cook in the oven or on the barbecue and serve with minted mushy peas.

    • Nut Free
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    • 4 whole English rainbow trout, about 320g each, cleaned and scaled, from the fish service counter
    • 1 tsp olive oil
    • 80g pack fresh mint, leaves only
    • 1 lemon, cut into slices
    • For the minted peas
    • 2 x 210g packs Waitrose Shelled Garden Peas
    • 125ml vegetable stock
    • 25g butter

    Method

    1. Preheat the oven to 180°C, gas mark 4, or prepare and light the barbecue. Give the fish a final wash under cold running water to make sure they are thoroughly clean. Cut 4 sheets of foil large enough to wrap each fish. Grease each sheet well with the oil.
    2. Reserve some mint leaves as a garnish then divide half of the remaining leaves between the foil sheets. Place a trout on top of each then cut 4-5 diagonal slashes on one side of each fish, place lemon slices inside the cavities and season lightly. Wrap the fish loosely in the foil, leaving some room for steam to gather. Place on a baking sheet or barbecue rack and cook for about 30 minutes or until the fish is just cooked and the flesh is opaque.
    3. Meanwhile, place the peas and the stock together in a medium saucepan and bring to the boil. Simmer for 5 minutes or until the peas are just tender. Chop the remaining mint. Remove the peas and stock from the heat and pour into a food processor or blender. Pulse to roughly chop the peas. Place in a serving bowl and mix in the butter and chopped mint, then season to taste. Keep warm by covering with foil until the trout is cooked.
    4. Carefully remove the skin from the fish, if preferred. Garnish the trout with the remaining lemon slices and mint leaves, and serve with the mushy minted peas and buttered new potatoes.

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    Cook's tips

    To remove the cooked fish easily from the bones, run a knife along the backbone and lift the fillet away, using a palette knife. Turn the fish over and repeat.

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