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This recipe is particularly good for fresh caught fish. Remember also that oily fish are one of the few dietary sources of Vitamin D, but only if the oily fish are wild, so all the better if the fish is fresh caught.

Serves: 4
Preparation time: 15 minutes. Allow extra time for gutting and cleaning the fish if necessary.
Cooking time: 20 minutes
Preheat: 190 C, 375 F, Gas 5


  • 4 whole salmon trout, cleaned and gutted [1 per person]
  • 2 tablespoons olive oil
  • 2 lemons, quartered
  • 2 tablespoons fresh herbs, chopped. This can be to your own personal choice or availability but the following are suggestions: parsley; basil; thyme; oregano
  • Salt and Pepper to taste

Inside the cavity of each fish place two lemon quarters, a sprinkling of salt and pepper, and ½ tablespoon of herbs.

Rub the skin of each fish with olive oil to prevent it sticking to the foil. Wrap each fish in 2 – 3 layers of foil to ensure it is well sealed and no juices leak out. Bake in a moderate oven for 15 – 20 minutes and serve immediately.