TROUT BAKED WITH CRÈME FRAÎCHE
350ml crème fraîche juice of 1 lemon 5g fresh dill, chopped Himalayan salt and black pepper 4 x 200g trout fillets 3 tbsp extra-virgin olive oil, to drizzle 30g rocket 1 tsp onion seeds 1 tbsp capers 2 red spring onions, chopped 1. Preheat the oven to 200˚C. Mix the crème fraîche, lemon juice and dill, and season. Spoon it into the base of a small ovenproof dish and place the fish fillets on top. 2. Bake the fish for 15–20 minutes or until it is cooked to your liking. Remove it from the oven and drizzle olive oil on top. Combine the rocket, onion seeds, capers and spring onion in a bowl. 3. To serve: Serve the fish warm, with the rocket mixture on top.