Heat the oven to 200C
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)
Lay one fillet on top
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
Squeeze in some lemon juice and the zest of a lemon
Spread the mixture onto the fish all the way to the edges making sure it is not too thick in the middle
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.
Place the tomatoes alongside the fish and drizzle a little olive oil over.
Roast in the oven for around 15 minutes until the fish is cooked through, the skin is a little crisp on the outside
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.
To serve, remove the string and place the tomatoes alongside the fish.
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