🐟 Foil-Baked Lemon Pepper Trout with Herbs & Greens

A whole baked trout makes a striking centrepiece, yet it is one of the easiest fish dinners to prepare. Foil locks in moisture while Lemon Pepper & Garlic Rub, fresh herbs and lemon perfume the fish as it cooks.

🧾 Ingredients

• 1 whole trout, about 700–800g, cleaned
• 2 tsp Lemon Pepper & Garlic Rub
• 1 lemon, thinly sliced
• Small handful parsley
• 4 sprigs fresh thyme
• 20g butter, softened
• 1 tbsp olive oil
• 250g asparagus
• 200g frozen peas

Instructions

1. Heat the oven to 200°C/180°C fan/Gas 6. Lay a large sheet of foil on a baking tray and top it with baking parchment.
2. Pat the trout dry. Make three shallow slashes on each side, then rub with the butter and seasoning inside and out.
3. Fill the cavity with half the lemon slices, parsley and thyme. Place the remaining lemon over the top and drizzle with olive oil.
4. Fold the parchment and foil into a loose, tightly sealed parcel. Bake for 22–28 minutes, depending on size, until the flesh flakes easily at the thickest point.
5. Steam the asparagus and peas for 4–5 minutes while the fish rests. Carefully open the parcel away from your face and serve.

⏱️ Timings

• Prep: 10 minutes
• Cook: 25 minutes
• Total: 35 minutes
• Serves: 2

🍽️ Serving Suggestions

Add buttered new potatoes, a fennel salad or crusty bread to catch the fragrant juices from the parcel.

💛 Why This Recipe Works

The sealed parcel gently steams the trout, so its delicate flesh stays moist. The seasoning flavours both the skin and the cooking juices without needing a complicated marinade.

🧂 Try It With

Freshen the finished fish with Dill or a tiny pinch of Fennel Seed. Find more inspiration in our Seafood Seasoning Selection Gift Box.

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