Trout is an oily fish rich in omega 3 which is really good for healthy hair, skin, and nails.

It also aids weight loss because the good fats and protein keep you fuller for longer plus it’s delicious and this recipe won’t disappoint.

Serve with a crunchy green salad or something like my WARM RED PEPPER, SPINACH & COURGETTE SALAD.

INGREDIENTS

• 2 whole trouts, gutted and cleaned
• 1 bunch fresh coriander
• 2 stalks lemongrass
• 4 cloves garlic
• 5cm piece ginger
• 1 red chilli (optional)
• 6 fresh, frozen or dried kaffir leaves
• 4 limes
• Olive oil

INSTRUCTIONS

• Pre-heat BBQ so it’s hot or until coals turn white
• Rinse the fish under cold water and pat dry
• Twist the stalks off from the bunch of coriander
• Place in a pestle and mortar
• Keep the coriander leaves for the garnish
• Chop lemongrass, add to mortar
• Peel and slice ginger/garlic, add to mortar
• Slice chilli, add to mortar
• Add kaffir to mortar
• Bash all these ingredients to release the flavours
• Take a double sheet of newspaper. line with greaseproof paper
• Have one sheet per trout
• Slice 3 limes, place a line of the slices in middle of newspaper
• Lay the fish on top
• Stuff the cavity with half the herby mixture
• Season with sea salt and drizzle with olive oil
• Top with more lime slices and drizzle with more oil/salt
• Wrap up the newspaper and tie with string
• Dunk both parcels in a bucket of water
• Soak for no more than 5 mins
• BBQ the fish parcels uncovered for 30 mins until flesh firm
• Remove the fish from the paper, drizzle with any juices
• Top with coriander leaves
• Serve with lime wedges