FCM’s Baked Trout with Tomato and Mint

Ingredients:

• 1 large trout (approx 1.3 kg)
• 1 thinly sliced shallot
• 2 cloves garlic, thinly sliced
• 1 ripe roma tomato, sliced
• 12 fresh mint leaves
• Red Kelly’s Tom Yum Spice Grinder
• 4 thin wedges of lime
• Lime juice
• 1 tablespoon olive oil
• ¼ cup white wine
• Foil

Method:

1. Heat oven to 190°C. Pull out a very long sheet of foil and double it over, making sure it is big enough to enclose the trout. Wash the trout and pat dry with kitchen towel.
2. Pour some oil diagonally across the middle of the sheet. Place a third of the shallot, garlic, mint leaves, and tomato on top. Squeeze lime juice over and grind some Tom Yum over generously.
3. Cut 2 slashes in the thick body of the trout on either side. Place the lime wedges in the slashes. Place the trout on the oil mix on the foil, and repeat the seasoning in the cavity and on top. Splash the wine and rest of the oil over. Seal the foil up well, making sure there are no gaps.
4. Place the fish in the oven, and cook for 40 minutes. Check to see if cooked through. (This should be ample time, but ovens differ wildly.)

Notes:

Makes 4 serves. Serve with baked potatoes and White Nectarine and Sweet Chilli Salsa.