Simple trout

Whenever I eat fish I feel good, it feels like I am giving my body something is needs. Sadly fish is not cheap & it's hard to find really fresh, high quality fish. Lucky for me I work next to a market where their fish counter offers sustainably fished seafood. Which suits me just perfectly, I rather eat meat and fish infrequently if I can eat it knowing I have in what ever small way contributed to a more sustainable world.

 As with any quality ingredient, keeping the recipe simple is key. Let the product speak for themselves and allow it to dominate the flavor of the dish. Therefore I chose to use 2 other ingredients for this fish; dill & lemon. Served with some baby potatoes, butter a little pepper & salt and a small side salad. I have not cooked a better fish dish in a long long time. This trout has such a delicate structure when cooked, it is not overly fishy as some fish can be in taste and its needs nothing more than 15min in an oven at 200 degrees Celsius. I am a self admitted salt addict but for this fish I didn't add any! It didn't need it. I stuffed it with the dill and slices of lemon and that was all it needed, if even.

A good tip I got from the fish monger was that once you can easily peel of the skin from the fish it's done.