Gin and Tonic Trout | Serves: 4

Ingredients:

½ tbsp olive oil
1 garlic clove, crushed
4 juniper berries, crushed
grated zest and juice of 1½ limes
2 tsp ground coriander
1 tsp chopped coriander leaves, plus extra to serve
3 tbsp gin
5 tbsp tonic water
4 x 125g trout fillets
200g new potatoes to serve
1 lime, cut into wedges
salt and freshly ground black pepper

Method:

Put the oil, garlic, juniper berries, lime zest and juice, ground coriander, coriander/cilantro leaves and gin and tonic in a mixing bowl and season with salt and pepper.

Put the trout fillet, flesh-side down, in the mixture, cover and for best results refrigerate for at least 2 hours.

Preheat the oven to 200C (fan)

Select a shallow heatproof casserole dish and create a foil tent into which you can fit the four trout fillets. Bear in mind there should be enough foil to tent over the fish and to seal.

Transfer the fish with the juices into the foil tent. Bring the foil sides up and seal the fish into a parcel. Put the casserole dish in the oven and bake for 15-20minutes.

Remove the foil tent from the oven and open it up. Carefully spoon the cooked new potatoes around the sides of the fish into the juices. Sprinkle with a few coriander leaves, grind a little black pepper over the top and dot with lime wedges to serve.

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