Photo: Edwina Pickles
- 1 whole ocean trout with head, about 1.5-2kg, cleaned
- 2-3 garlic cloves, sliced
- 500g ricotta
- 1 punnet cherry tomatoes, halved
- 2 lemons
- Spring onions, sliced
- Olive oil
Preheat oven to 180C.
Use a sharp knife to cut 3-4 slits in the side of the fish, almost through to the bones.Stuff half the garlic into the slits in the fish.
Mix the remaining garlic with the ricotta, then spread a layer of the ricotta mix in the fish cavity and top with tomato halves.
This should fill the cavity so the fish puffs out a little. Squeeze half a lemon over the top of the fish.Slice remaining lemon and place on the top of the fish.
Sprinkle spring onion slices over the top, along with a splash of olive oil.Wrap the fish in foil so that it is completely covered, but leave a little air inside so the fish can steam.
Place in the oven for about 30-45 minutes.
To check it is cooked, use a fork to test if the flesh flakes apart and has become opaque.
Make sure you give everyone a bit of the stuffing. Serve with a salad and some crunchy roast potatoes.
- Main Ingredients - Fish
- Cuisine - Italian
- Course - Main-course