Splash of white wine
1 lemon, sliced
2 to 3 sprigs of fresh dill
1 tablespoon of olive oil
Salt and pepper
Use a baking dish or tin foil parcel on a baking tray.
Heat oven to 200C
Place lemon slices and dill on the bottom of a large baking dish.
Score the skin of your trout and rub both sides of the fish with olive oil, salt and pepper.
Lay the fillet on top of the lemon slices and dill. Scatter chopped dill on top if you wish.
Add wine and cover with foil.
Bake for 20 to 25 mins. Check the fish is cooked through.
Enjoy with seasonal veg.