There's a reason trout and watercress are both happy living and growing in chalkstreams: they are a culinary marriage made in heaven. This recipe is perfect for larger brown trout or even sea-trout, and you can cook in advance so it's perfect party food.


Whole Baked Trout with watercress and lime mayonnaise

A 1kg/2.2lb trout serves 2-3 people

Per whole trout, gutted and descaled, with head and tail removed:
■ Salt and pepper
■ 1 bunch watercress
■ About 30-50ml (1-2fl oz) fresh lime juice (keep the lime skins)
■ 50g (2oz) melted butter
■ Hellmann’s mayonnaise
■ Olive oil

Lay the trout on a sheet of buttered foil large enough to make a generous parcel.

Season the stomach cavity and fill with half the bunch of watercress and a few slices of lime skin.

Pour the melted butter over it, seal it in the foil and place on a baking tray in a pre-heated oven 190°C/375°F/Gas Mark 5 and cook for eight minutes per 450g (1lb).

Take out and let it cool in the foil, which will keep it moist. Mix a small jar of Hellmann’s with the lime juice, a few teaspoons of good olive oil and the chopped watercress as above.

To serve, remove the trout from the foil, carefully peel off the skin, debone and arrange the moist, pink fillets on a dish.

Garnish with watercress and serve with salad, buttered new potatoes and the watercress and lime mayonnaise.

Get more inspiration from our Top Ten Trout recipes