Roast Rainbow Trout with Crispy Sage and Almonds

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This recipe pre-dates my 5 Ingredients philosophy.

Roast Rainbow Trout with Crispy Sage and Almonds

From Stonesoup

I used to pan fry my trout which is also delicious but requires your undivided attention. The idea to roast the fish in a super hot oven was pinched from Jamie Oliver. It works a treat giving you divinely crispy skin over delicately moist flesh while leaving you with time to knock up a fresh salad to go with.

Serves 4
4 plate sized rainbow trout
extra virgin olive oil
1 bunch sage, leaves picked
2 handfuls sliced almonds
2 lemons, halved and base flattened
green salad, to serve

1. Preheat your oven to its highest temperature. Rinse trout and pat dry. Rub with olive oil and season well. Place in a baking tin with the lemon halves and bake for 5 mins. Scatter over the almonds and sage leaves and drizzle with a little more oil then keep cooking for another 5mins.

2. Test the fish to see if it flakes easily from the bone. If not return to the oven for a few more minutes.

3. Divide trout and lemons between 4 plates, drizzle with any pan juices and sprinkle with almonds and sage. Serve with green salad passed separately.