Serves 4

  • 2 fresh trout, each about 500g/11?4lb
  • 75g/3oz/3?4 cup mixed unsalted cashew nuts, pine nuts, almonds and hazelnuts
  • 25ml/11?2 tbsp olive oil, plus extra for drizzling
  • 1 small onion, finely chopped
  • 10ml/2 tsp grated fresh root ginger
  • 175g/6oz/11?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


1. Using a sharp knife, fillet the trout. Check the cavity for any remaining tiny bones and remove these with tweezers.

2. 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..

3. 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.

4. 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.

5. 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.

6. 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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