Serves: 4

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once cooked, blitz the florets with the butter and cheese till smooth.
  7. Serve right away with a trout fillet, some tomatoes, a drizzle of the cooking juices and some fresh dill.