Baked trout and spring greens

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This is a menu, rather than a dish. The trout can be eaten as a course alone, maybe with boiled new potatoes, followed by the spring greens. Gentle flavoured wild brown trout is now in season, should you know a fisherman, but farmed trout is available all year round. Trout contains Omega-3 fatty acids, good for the heart and tissue health – but it will not boost a child’s IQ. Sorry. And just think of the vitamin-rich spring greens as hair-curlingly good.

Buy a trout weighing 450g for each person. Ask the fishmonger to gut it for you. Season it with salt and pepper inside. Insert a few thin slices of lemon or fresh fennel (or both) into the cavity then rub the outside with olive oil. Wrap in baking paper or foil, securing it like a cracker at each end.

Preheat the oven to 200°C. Bake the trout for 15 minutes or until it feels firm to the touch and a pressed finger does not leave an imprint. Remove and eat with a little butter melted with either some chopped fennel fronds or grated lemon zest – or both, as before.

To make spring greens for four people you will need about 450g. Wash the greens and boil in lightly salted water until just tender – about 5 minutes. Toast two tbsp chopped, shelled walnuts in a teaspoon of olive oil then add two tbsp butter.

Toss the greens in the butter, add fresh ground black pepper and serve.

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