Side of trout or salmon
1 spoon oil (I used rapeseed)
2 lemons, sliced into rounds
Handful of thyme
Salt and pepper
1. Preheat oven to 170 degrees. Cover a large roasting tray with tin foil (shiny side facing up) and place the side of fish on top, skin down.
2. Season the fish with salt and a little pepper and add the oil. Lay the lemon rounds along the centre of the fish and sprinkle on more pepper. Place springs of thyme to the sides.
3. Lift up the tin foil and wrap around the fish to create a parcel. Don’t wrap it too tightly, leaving a gap of air above the fish. This ensures the steam can still circulate above the fish in the parcel.
4. Cook for about 30 minutes. Serve with herby new potatoes, balsamic roasted tomatoes and grilled asparagus.