Cooking a Whole Fillet
What better for Mother’s Day than a fillet of beautiful fish? And even better if you know how to cook it! We often find customers shy away from the bigger fillet because they think it’s harder to cook when they’re used to portions. The reality is it couldn’t be easier – and here are our top tips:
Keep it moist. You have to be careful not to let it dry it out when cooking a larger trout fillet. Lay the fillet skin side down on a largish sheet of buttered tinfoil, on top of lemon slices or herbs, and then cover with more herbs or lemon slices – or something similar – plus some more little pieces of butter.
Let out the steam. Pull the sides of the foil up around the trout, and pour a small amount of white wine around the trout, before sealing the foil into a parcel, but leaving a small gap at the top to let any steam out. It’ll keep it moist but not over-steam it.
Don’t forget to unwrap. Cook it for about 25 minutes in an 180 degrees C fan oven. When out of the oven, if not eating immediately, open the parcel so that the fish doesn’t keep baking.