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  • cooking string

  • 1 whole sea trout filleted, skin on and pinned boned

  • bunch of flat leaf parsley – stalks torn off

  • handful of basil leaves

  • 1 clove garlic – peeled

  • 75g flaked almonds

  • 3 anchovies

  • 150g soft goats cheese

  • 1 lemon

  • 300g cherry tomatoes, on the vine


  • 1.

    Heat the oven to 200C

  • 2.

    Lay 5 pieces of string that can tie around the fish onto a tray/roasting dish big enough to hold the whole fish (each fish can serve about 6 people with a large slice of trout)

  • 3.

    Lay one fillet on top

  • 4.

    In a blender mix the parsley, basil, garlic, almonds and anchovies. Pulse until chopped. Then add the goats cheese and blend into a thick creamy stuffing

  • 5.

    Squeeze in some lemon juice and the zest of a lemon

  • 6.

    Spread the mixture onto the fish all the way to the edges making sure it is not too thick in the middle

  • 7.

    Top with the other fillet skin side up and tie the pieces of string around the fish – push any filling back in that has oozed out and push the sides of the fish down to ensure as much as possible is held inside.

  • 8.

    Place the tomatoes alongside the fish and drizzle a little olive oil over.

  • 9.

    Roast in the oven for around 15 minutes until the fish is cooked through, the skin is a little crisp on the outside

  • 10.

    When cooked, remove from the oven and when it has cooled slightly slice the fish keeping the string on to keep the fish as intact as possible.

  • 11.

    To serve, remove the string and place the tomatoes alongside the fish.

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