Serves 4


  • 2 fresh trout, each about 500g/1¼lb
  • 75g/ 3oz / 3/4 cup mixed unsalted cashew nuts,
  • pine nuts, almonds and hazelnuts
  • 25ml/ 1/2 tbsp olive oil, plus extra for drizzling
  • 1 small onion, finely chopped
  • 10ml/2 tsp grated fresh root ginger
  • 175g/ 6oz/ 1/2 cups cooked white long grain rice
  • 4 tomatoes, peeled and very finely chopped
  • 4 sun-dried tomatoes in oil, drained and chopped
  • 30ml/ 2 tbsp chopped fresh tarragon
  • 2 fresh tarragon sprigs
  • salt and ground black pepper
  • dressed green leaves, to serve


  • Using a sharp knife, fillet the trout. Check the cavity for any remaining tiny bones and remove these with tweezers.
  • Preheat the oven to 190ºC/375ºF/Gas 5. Spread out the nuts in a baking tray and bake for 3–4 minutes, shaking the tray occasionally. Chop the nuts.
  • Heat the oil in a small frying pan and fry the onion for 3–4 minutes until soft. Stir in the ginger, cook for 1 minute more, then spoon into a mixing bowl.
  • Add the rice to the mixture in the bowl, then stir in the chopped tomatoes, sun-dried tomatoes, toasted nuts and chopped tarragon. Season the stuffing with plenty of salt and black pepper.
  • Place each of the trout in turn on a large piece of oiled foil and spoon the stuffing into the cavity. Add a sprig of tarragon and a drizzle of olive oil.
  • Fold the foil over to enclose each trout and put the parcels in a large roasting pan. Bake for 20–25 minutes until the fish is tender. Cut the fish into thick slices. Serve with the green salad.
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