Whole Baked Trout with Walnut and Herb Stuffing

Ingredients

• 2 whole rainbow trout, gutted
• 80 g walnut halves
• 20 g fresh dill
• 20 g flat-leaf parsley
• 2 lemon
• 3 clove garlic cloves
• 3 tbsp olive oil
• 1 tbsp pomegranate molasses

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Roughly chop the walnuts, dill, and parsley. Mix with the crushed garlic, zest of one lemon, pomegranate molasses, and 1 tablespoon of olive oil. Season well.

2. 2

   Season the cavity of each trout and fill generously with the walnut stuffing. Secure with cocktail sticks if needed.

3. 3

   Score the skin of each trout three times on each side with a sharp knife. Rub with the remaining olive oil and season.

4. 4

   Lay slices of one lemon on a lined baking tray and place the fish on top. Roast for 22–25 minutes until the fish is cooked through and the skin is blistered.

5. 5

   Serve whole at the table with remaining lemon wedges and a Greek salad.