Recipe from British Trout Association

Serves 4

15 minutes to prepare

1 hour 10 minutes to cook

Ingredients:

For the roasted tomatoes

6 large plum tomatoes, halved

1/2 tsp sea salt

1 tsp cracked black pepper

8 thyme branches

2 garlic cloves, sliced thinly

3 tbsp olive oil

2 tsp finely chopped oregano

For the trout

2 tsp of ground cumin, ground coriander, paprika, mustard powder, onion powder

1/2 tsp garlic powder

1/2 tsp cayenne pepper

2 tsp fennel seeds

4 trout fillets

vegetable oil for cooking

2 limes, sliced thickly

watercress and rocket salad to accompany

Method:

1. For the tomatoes; place tomatoes cut-side up in a single layer, in a large roasting dish. Sprinkle with the salk, pepper, thyme branches, garlic and 1 tbsp oil. Cook at 180 degrees for 45 minutes. Drizzle the remaining oil and sprinkle with herbs. Set aside until room temperature.

2. For the trout; mix together spices, powders, peppers and seeds. Coat the fish all over in the spice mixture.

3. Heat a heavy frying pan until hot, then add oil. Put the trout in immediately and cook in batches for about 30 seconds on one side, then flip and cook for a further 15 seconds. Remove and set aside in a warm place.

4. Meanwhile, cook the lime on a heated frying pan until brown. Serve the fish topped with the lime slices and accompany with the roasted tomatoes, watercress and rocket salad.