Baked Rainbow Trout with New Potatoes & Balsamic Cherry Tomatoes

Ingredients

For the Trout:

2 Rainbow Trout (gutted, heads, tail & fins removed, descaled deboned and cleaned)
2 tsps Olive Oil
6-8 stalks of flat leaf Parsley
1 Lemons sliced
Salt & Pepper to taste
Paprika
Butter

For the New Potatoes:

250g New Potatoes
knob of Butter
1tbsp chopped flat leaf Parsley

For the Balsamic Cherry Tomatoes:

2tsp Olive Oil
2 doz Cherry Tomatoes on the vine
4 tsp Balsamic Vinegar
Salt & Pepper to taste
1 tsp chopped Basil

Method

1. Preheat the oven to 180 degrees C.



2. Line a baking dish with a sheet of tin foil.



3. For each fish, pour a tsp of olive oil on the inside of the cavity, add salt and pepper to taste, sprinkle a pinch of paprika then stuff the fish with the parsley and lemon slices.



4. Place a couple of small knobs of butter on the skin of the fish. Turn over and repeat on the other side. Place the fish onto the tin foil in the baking tray.



5. Roll the tin foil together to make a sealed package or fold another sheet of tin foil over the fish and roll down all the edges together to seal.



6. Place the baking dish in the oven for 25-30 mins.



7. Boil the new poataotes for 20-25 mins or until cooked through.



8. Heat 2 tsp of olive oil in a frying pan on a medium heat.



9. Remove the cherry tomatoes from the vine and add to the frying pan.



10. Toss the tomatoes around in the oil for 5-10 mins. Add the balsamic vinegar and season with salt & pepepr to taste.



11. Reduce the heat to low and continue cooking for 15-20 mins.



12. 5 mins before the fish is due to come out of the oven turn off the heat to the tomatoes and add the chopped basiloss the tomatoes in the basil and the pan juices.



13. Drain the potatoes. Add a knob of butter and the chopped parsley and toss until the butter is melted and the potatoes are covered in the parsley.



14. Serve the fish with the potatoes and tomatoes. Drizzle a little of the reduced pan juices over the tomatoes.