Roasted whole rainbow trout with a tomato citrus dressing

This is a dish that be made for one, or can be doubled, tripled.. up to as many as you like depending on your tray and oven size!

It is based on an Ottolenghi recipe from his "Simple" cookbook, and it fits the name perfectly.

It has that wow factor though too, perfect for a special occasion. 

I made this recently for a dinner party for 14 as one of the main dishes – I cooked six that evening. And worked out just as easily and well as for one. 

I love this recipe because you can have it all ready to go  - oven hot, dressing ready, trout brushed all over with garlic butter, serving dishes set out – cooks in 18 minutes.

I served it with green beans topped with toasted almonds which was lovely with it. Plus some pearl couscous, topped with vongole for the dinner party. 

Or would be lovely with rice – something to soak up the lovely dressing.

Pictured: Roasted whole rainbow trout with a tomato citrus dressing

For one – the dressing - 

75g cherry tomatoes, quartered

½ tsp orange zest, and ½ tbsp of the juice

½ tbsp lime juice

A small tsp maple syrup, or substitute with rice malt or a mild honey

1 tbsp currants soaked in 1 tbsp lemon juice – if you can try and substitute with barberries if you can find them as per the original recipe

½ tsp fennel seeds – lightly toasted and crushed in a mortar and pestle

½ tbsp olive oil, EVOO (extra virgin olive oil) if possible

For the trout – 

35g unsalted butter

1 small garlic clove, crushed

1 whole trout (approx. 350g) – gutted and scaled by your fishmonger

Salt and pepper

Preheat the oven to a hot 230°C  fan - 250°C conventional oven.

Make the dressing – put the ingredients all into a bowl with a little salt and pepper – mix and set aside – you can make this a day in advance and keep in the fridge.

The trout – place it on a prepared tray (space them apart if using a few to make sure they cook evenly).  Sprinkle with salt all over, top and bottom, and in the cavity.  Warm the butter and garlic gently til melted – pour over the fish, top and bottom and I the cavity.

Roast fish 18 – 20 minutes, basting once. Until just cooked.

Serve the fish on the tray or a new serving dish that can carry the dressing as well without spilling. Pour over the cooking juices, then the dressing.

Serves 1