- 4 trout fillets, skinless ideally, but fine with skin on
- 1 lemon, cut into round slices
- 6 sprigs dill or basil
- 150ml Lakeshore rapeseed oil
- 250g cherry tomatoes on the vine
- Sea salt and black pepper
- 1 head cauliflower
- 2 tbsp butter
- 25g finely grated Parmesan, or Coolea
- Preheat an oven to 160 degrees, or equivalent. Lay the trout fillets on a rimmed baking tray. I use an A4 sized tray for this as everything fits quite snugly and I use less oil.
- Remove the skin from the trout or leave them on and just lift the fish off them once cooked. Lay the trout fillets on the tray next to one another.
- Season the fish with salt and pepper. Tuck a few sprigs of dill in between and layer the lemon slices on top. Arrange the tomato vines around the fish.
- Pour the rapeseed oil over everything, ensuring the fish is coated. Place in the oven to cook for 20-25 minutes, spooning the oil over the fish half way through.
- Meanwhile cut the cauliflower into florets and steam them till very tender, about 10 minutes. You can also simmer it in water but it tends to get a little soggy.
- Once cooked, blitz the florets with the butter and cheese till smooth.
- Serve right away with a trout fillet, some tomatoes, a drizzle of the cooking juices and some fresh dill.