Whole roasted trout

For the trout:
• 1 whole trout (about 800 g)
• 2 T olive oil
• 1 lemon, sliced
• 2–3 sprigs thyme or dill
• Sea salt and freshly ground black pepper
For the pistachio salsa verde:
• 50 g pistachios
• Handful of each parsley, basil and mint
• 1 garlic clove
• 1 t Dijon mustard
• 1 lemon, zested and juiced
• 4 T olive oil
• sea salt and freshly ground pepper, to taste
For the beet vinaigrette:
• 3 roasted or pickled beets
• 2 T vinegar
• 4 T olive oil
• 1 t honey
• sea salt and freshly ground pepper, to taste

1. Rub the trout with oil, season well, then stuff with the lemon slices and herbs. Roast under the grill at 200°C for 18–22 minutes, until just cooked through. Cool to room temperature.

2. To make the pistachio salsa verde, blend the pistachios, herbs, garlic, mustard, lemon and oil to make a vibrant, coarse sauce. Season to taste.

3. To make the beetroot vinaigrette, dice or slice the beetroot, then toss with the vinegar, oil, honey, salt and pepper. 4 To serve, arrange the trout on a platter, spoon over the salsa verde and scatter with the beetroot.

Find more fish recipes here

Videographer: Romy Wilson
Photographer: Jan Ras / Shavan Rahim
Food Assistant: Bianca Jones