Day two of fish. I don’t think I’ve ever cooked sea trout before. Brown and rainbow, sure, but not the bigger cousin.

I got “one of the smaller fillets” from the fishmonger and it was still huge. As big as a side of salmon, but a little slimmer and more delicate. Very good value too – at about €8 it was four generous adult portions. Or in our case, 2.5 big portions and another in the fridge for lunch tomorrow. Win.

I read a recipe online a few weeks ago for herb stuffed, roasted sea trout. As a whole trout could feed an army, I modified it for my more reasonably sized fillet.

I lined my baking dish with parchment, then filled the base with a thinly sliced lemon, and a fistful of fresh dill and parsley – unchopped, as no need. Salt and pepper on the fish, then flesh side down on the herbs. A drizzle of rapeseed oil and into a hot oven for 15 minutes.

Perfectly cooked fish, with wedding carrots and some mash. Very nice all around, and will look up some other recipes for the trout for future dinners.