Ingredients (2servings):

• 2 whole trout, scaled, cleaned and gutted
• 2 lemons, thinly sliced
• 2 oranges, thinly sliced
• 3 limes, thinly sliced
• 1/2 cup pomegranate seeds
• 1 tbsp runny honey
• zest and juice of half a lemon
• zest and juice of half an orange
• 3 tbsps olive oil
• 1 tsp chopped fresh rosemary
• a pinch of chilli flakes (GF)
• sea salt
• freshly grounded black pepper (GF)

Scenario:

Preheat the oven 250°C.

Prepare the marinade: in a medium bowl whisk together zest and juice of half an orange, zest and juice of half a lemon, honey, olive oil and rosemary.

Make a few diagonal cuts in the trout skin to help the flavours penetrate and then season inside and out with the sea salt, freshly grounded black pepper anch chilli flakes. Cover fish with the marinade on both sides and inside the fish cavity.

Stuff the cavities with plenty of the lemon, lime and orange slices and add some more on top of the fish. Place a large sheet of aluminium foil into a baking tray and place the trout on the foil.

Bake in the preheated oven for 15 minutes – the flesh should be opaque and pull apart easily when tested with a fork.

Carefully transfer your fish to a serving plate. Sprinkle generously with pomegranate seeds, serve immediately – tastes best with salads and baked potatoes.

GF – make sure the ingredient doesn’t contain traces of gluten!