Celebrating our latest launch we’re pairing our Chapel Down Chardonnay with a spring-time show stopper. Simply cooked with delicate fresh herbs, lemon and tomatoes, this whole roasted trout is a real treat, best shared with family, friends and a crisp glass of our newest wine.
“This Chardonnay is delicate, light and crisp which matches the freshness and simplicity of this dish perfectly. The citrus in this recipe accentuates the acidity of this wine, cutting through the richness of the trout.”
Josh Donaghay-Spire, Head Winemaker
Whole Roasted Trout with Fresh Herbs, Lemon and Tomatoes
Ingredients
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1 Onion
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4 Ripe Tomatoes
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1 Lemon
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1 Bunch of Fresh Dill
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1 Bunch of Fresh Parsley
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Olive Oil
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1 x 1.5kg whole trout , scaled and pin-boned, from sustainable sources
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50g Unsalted Butter at room temperature
Method
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Preheat your oven to 180°C/350°F/gas 4.
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Peel the onion and finely slice along with the tomatoes and lemon. Roughly chop the dill and parsley (stalks and all).
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Drizzle a large baking tray with oil, scatter over a third of the sliced tomato, lemon and herbs, then top with the fish, seasoning the cavity and skin with salt and pepper.
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Stuff the cavity with another third of the sliced tomato, lemon and herbs, then scatter the remaining third over the top of the fish.
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Dot the surface with butter, then drizzle 2 tablespoons of oil and season further.
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Roast for 25 minutes and serve with a crisp, fresh glass of Chapel Down Chardonnay.
Enjoy!
