The Naked Chef
By Jamie Oliver
Roasted trout with thyme
Not Too Tricky
serves 4
About the recipe
I think trout’s a really enjoyable thing to eat, especially when you have it whole. I remember going fishing with my grandad when I was about seven years old – we used to catch trout, take it home and cook it immediately. There's nothing like a plainly cooked piece of trout, but trout with thyme is a really subtle and refreshing combination. The last time I cooked this I used lemon thyme from my window-box and it was gorgeous – the thyme complements the flavour of trout, which, as far as fish goes, has quite an earthy, gamey taste. The best place to buy fish must always be your local fishmonger, who should be able to get hold of wild trout. Alternatively, go fishing and catch your own.
The Naked Chef, p88
Recipe From
Ingredients
2 good handfuls of fresh thyme, leaves picked
3 tablespoons olive oil
4 × 450g trout, scaled, gutted
2 lemons
4 fresh bay leaves
Method
Find the recipe!
For the full recipe, head to page 88 of The Naked Chef.
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