675g filleted and skinned trout (divided into 4 pieces)
4 tomatoes – skinned and chopped
12 medium leaves of spinach – blanched
Bunch of scallions chopped
Lemon butter (Optional)
30g/1oz melted butter
1 tablespoon lemon juice
Salt and pepper
Cut eight 10″ circles of greaseproof paper. Butter well.
On each of four circles place three leaves of spinach and a quarter of the tomato mixture.
Place a portion of trout on each and sprinkle scallion on top. Season.
Cover each portion with the remaining greaseproof circles and seal the edges.
Bake in a moderate oven 190°C/350°F/Gas 5 for 15 minutes.
Mix together the ingredients for the lemon butter.
Slit open the parcels and pour lemon butter on to each if liked.