4 whole trout about 300g (11oz) each, cleaned and descaled
100g (4oz) soft butter
zest and juice of 2 limes
3 cloves garlic, crushed
4 tbsp fresh parsley, chopped – reserve stalks

Preheat oven 200ºC/180 ºFan/Gas 6.

Mix together the butter, zest, garlic and parsley in a small bowl and season with salt and pepper.

Make three deep slashes on one side of the trout and push the flavoured butter into each incision. There will be too much butter – reserve some for later.

Line a large roasting tin with foil and butter well. Arrange the trout cut side uppermost in the tin, making sure the foil is well buttered under the trout tails or they may stick.

Squeeze the lime juice and reserve. Cut the lime rind into slices and stuff into the cavity of the trout with the parsley stalks.

Slide into pre-heated oven for about 15 minutes. Check along the backbone of the fish to see when the fish is done – the flesh will turn opaque when done.

Remove the fish heads, then carefully lift the fish on to a warm serving dish. Tip the pan juices into a small saucepan and add the reserved lime juice and flavoured butter. Heat gently and season with salt and pepper if necessary.

Peel the skin and fins from the top side of the trout and pour over the sauce.

Serves 4

Nutrition tip

Trout is high in vitamin D, which is essential for good bone health. Vitamin D has many functions – for example, it ensures optimum absorption of calcium, which helps to maximise the density of bones.