You’ll need:
6 whole cleaned rainbow trout
130 grams breadcrumbs
70 grams grated pecorino cheese
2 garlic cloves chopped
50 gm pine nuts
2 sprigs rosemary chopped
1 handful fresh continental parsley chopped
Two handfuls of chopped baby tomatoes
Extra virgin olive oil
Salt and pepper
Method
Lightly season each fish with salt and pepper.
In a bowl mix breadcrumbs, pecorino cheese, pine nuts, garlic, rosemary, parsley, olive oil,
salt and pepper.
Sprinkle 1 hand full of filling into belly of the trout.
Cut baking paper into 35cm by 35 cm squares.
Place one fish lengthways on the centre of each piece of baking paper.
Drizzle a generous amount of olive oil on each fish.
Bring two ends of the paper together and fold them down a couple of times towards the fish.
Finish by twisting the baking paper at the head and tail end.
Place the wrapped fish on a baking tray and bake in a pre-heated oven at 190deg for 12
minutes or until cooked.
Place each fish on individual plates, open each bag, season with sea salt drizzle with extra
virgin olive oil and serve with the salad below.

Need serving inspiration? Try this chicory, almond, fennel and orange salad

INSALATA DI CICORIA, FINOCCHIO E ARANCIA

Ingredients
1 head chicory or endive
1 head baby fennel
1 orange
50 mls extra virgin olive oil
Juice of 1 lemon
Salt and pepper

Method
Wash and drain chicory. Set aside in a large bowl.
Slice oranges approx 3mm thin and scatter over chicory.
Shave the fennel and scatter over the chicory and oranges.
Mix olive oil, lemon juice, salt and pepper and dress the salad.