This is an easy no-mess way to serve up some delicious trout for a mid-week dinner.
Get the oven going at 180c and place a few whole rooster potatoes pricked with a fork (think two or three small per person) on one of the racks. Set a timer for 30 minutes.
Meanwhile using a large square of baking parchment or foil per person add a small layer of sliced leeks, thin matchsticks or long strips of carrots and thin slices of red pepper to the centre of each sheet. Drizzle with a little oil and season with salt & pepper.
Place your trout fillet (200g per person) on top with the skin facing up. Season with salt & pepper and add a squeeze of lemon and a small knob of butter on top.
Seal each parcel up by folding up the sides tightly.
When your 30 minute timer goes off leave the baked potatoes cooking and place your parcels in the oven on the top rack and set the timer again and cook for 20 minutes.
You can take out the potatoes at any point once they feel soft.
Serve each parcel direct on a plate with the baked potato some fresh herbs, lemon wedges and enjoy.. you can easily peel the skin off for those who don’t like it!!!!