Green Curry Whole Trout Parcels

Ingredients

Serves 4

Prep 10 mins; Cook 20 mins

Per serving: 529 kcals, 31g fat, 20g saturated fat, 9.7g carbs, 3g sugars, 1.8g fibre, 52g protein, 3.8g salt

• 4 whole British trout, cleaned
• 2 limes, 1 zested and juiced
• 2 lemongrass stalks, halved lengthways
• Thumbsized piece ginger, sliced
• 4 cloves garlic, sliced
• Bunch coriander
• Bunch thai basil or regular basil
• 400ml coconut milk (use reduced fat if preferred)
• 2 tbsp green curry paste
• 1 tbsp fish sauce
• 1 red chilli, deseeded and sliced

Method

Heat the oven to 200C, 180C fan, gas mark 6.

• Cut 4 large pieces of wide foil, which will wrap each trout completely and lay out on a work surface. #
• Place a trout on each piece of foil.
• Stuff the cavity of the fish each with half a lemongrass stalk, slices ginger, slices garlic and a few sprigs of coriander and Thai basil.
• Whisk the green curry paste, lime zest and juice and fish sauce into the coconut milk, then divide between the fish.
• Wrap up the parcels tightly, place on a baking tray and bake for 20 minutes, or until cooked through.
• Open the parcels and scatter over the sliced chilli and more coriander and Thai basil.
• Serve with jasmine rice.