Roast Trout With Dill and Tomatoes

As the weather's been getting warmer, I've been looking for nice summery type dishes - a bit of a Med feel.

My thoughts turned to some of the meals we had in Mallorca a couple of years ago, most notably fish, and while I was out shopping a couple of trout caught my eye and this dish was born.

Incidentally, when you're choosing your fish, look at the eyes. They should be clear and bright. If they're cloudy or white, give the fish a wide berth.

So, take 1 whole trout per person and give them a good wash, inside and out. Dry them with some kitchen paper and cut a couple of slashes in the flesh on each side.

Next, peel a couple of cloves of garlic and crush them in a pestle and mortar with a pinch of sea salt, a good few glugs of olive oil and a squeeze of lemon.

Put your oven on to 240 degrees (gas mark 9).

Cut a couple of slashes diagonally along each side of the fish and rub the garlic marinade all over the fish, inside and out.

Stuff the cavities of each fish with a handful of fresh dill and add a couple of slices of lemon.

Put the fish into a good sized roasting dish and chuck in a handful of halved cherry tomatoes.

Next, put the roasting dish into the hot oven for about 10-12 minutes and pour yourself a glass of Gavi.

Check the fish after 10 minutes. The skin should have crisped, the eyes gone white and if you poke the fattest part of the fish, just behind the head, with the tip of a sharp knife, the flesh should come away easily. Give another 2 minutes or so if you don't think it's cooked but don't over-do it or the fish will go dry.

I served this up with some herby new potatoes and salad. Lovely.

The Bloke