I have a love/hate relationship with fish. I adore eating it and it's often my first choice when eating out, as it's a food I often crave, especially a thick white fluffy piece cooked to perfection and eaten on a warm Summer's afternoon - think crisp white wine, billowing lace curtains and Nina Simone in the background and you have my idea of heaven. My problem....I don't like cooking it.
Actually, I'm petrified of cooking it.
However, I am facing my fears....slowly....and this recipe is kinda fool proof...kinda....
Pesto Stuffed Trout
(recipe adapted from Sophie Dahl)
1 whole sea trout filleted, skin on and pinned boned | large bunch of flat leaf parsley – stalks torn off | bunch of basil leaves | large handful (approx 80 g) almonds | 150g fresh ricotta | zest and juice of a large lemon | salt + pepper
- Preheat the oven to 200 degrees.
- In a blender pulse the parsley, basil, almonds and lemon zest until chopped. Then add the ricotta and blend into a thick creamy stuffing.
- Squeeze in the lemon juice and season to taste (I like loads of big lemon flavour!).
- Lay 5 pieces of string that can tie around the fish onto a roasting tray big enough to hold the whole fish.
- Lay one fillet on top and spread the mixture onto the fish all the way to the edges making sure it is not too thick in the middle, then top with the other fillet skin side up and tie the pieces of string around the fish – push any filling back in that has oozed out and push the sides of the fish down to ensure as much as possible is held inside.
- Roast in the oven for around 15-20 minutes until the fish is cooked through to your liking and the skin is a little crisp on the outside.
- When cooked, remove from the oven and when cooled slightly, slice - keeping the string on to keep the fish as intact as possible.