Baked trout & green veg salad

INGREDIENTS:

• Whole trout

• Salt & freshly ground black pepper

• Handful of fresh parsley

• 1 Lemon

• Broccoli florets

• Edamame beans

• Watercress

METHOD:

• Heat oven to 200°C.

• Place grease-proof paper on to a baking tray.Brush the fish with olive oil and sprinkle with a little salt & pepper, inside and out.

• Stuff the fish with the parsley and 3 or 4 slices of lemon. Liberally squeeze lemon juice all over the fish.

• Bake for 20 mins or until the eyes of the fish are opaque. Meantime steam the broccoli florets and edamame beans and allow to cool.

• Mix the veg with the watercress and dress with a little olive oil, apple cider vinegar, salt and pepper.

Alternatives/additions:

• Use broad beans squeezed out of their ‘jackets’ when they are in season instead of edamame beans.