Normally we are salmon, cod or tuna eaters in this house. Fish is a favourite with my son Ted, myself and sometimes my husband Howard. As Ted loves fish so much I like to cook different types every so often. Trout is a fish we don’t eat that much. The other day I visited our local supermarket and noticed it on the fish counter. I thought about what we could eat it with. At the first I couldn’t decided and then I remember the sage growing in the back garden. I decided to put the two ingredients together.
Fish and herbs are always a lovely combination. Normally I would stuff the trout with thyme but I felt we needed a break from the normal. I knew the sage plant in our garden grows all year round so I thought I would take the opportunity to use it with the fish I brought from the shops. Sage is quite a strong herb so I didn’t need much a to make the fish tasty. It was a dish Howard actually enjoyed this dish but Ted wasn’t as keen. For me it was a simple dish that was full of flavour and a meal I would definitely eat again.
- Sharp knife
- Chopping board
- Small mixing bowl
- Baking trays x 2
- Potato peeler
- Plastic brush
- Whole trout x 4 fish
- Sage leaves x 20
- Potatoes x 800g
- Dried mixed herbs x 1 tbsp
- Garlic granules x 1 tsp
- Olive oil x 8 tbsp
- Salt and pepper to taste
- Preheat the oven to 180°C or gas mark 4.
- Peel the potato and cut lengthways into chips.
- Put a saucepan onto a high heat on the hob and add water.
- Bring the water to the boil and add the uncooked chips.
- Add in a pinch of salt of two and bring the pan to the boil again.
- Turn the heat down slightly and leave to boil gently on the hob for 5 minutes.
- After 5 minutes remove from the hob and pour through a colander.
- Set the chips aside.
- Pour about 4 tablespoons of olive oil into the mixing bowl and add in the dried mixed herbs and garlic granules.
- Put the chips into the baking tray and pour over the oil.
- Toss the chips in the tray until they are all coated in the oil.
- Place the baking tray into the oven for about 25 – 30 minutes.
- Remove the packaging from the fish and lay on the chopping board.
- Cut about 4 or 5 slits into the fish skin on both sides.
- Put about 5 sage leaves inside the fish.
- Drizzle over about 1 tablespoon olive oil and add salt and pepper to taste.
- Spread the oil with the plastic brush and place the fish onto the bake tray.
- After 15 minutes of the chips cooking put the fish into the oven as well.
- Preferably on a shelf underneath the chips.
- Cook the fish for the remaining 15 minutes.
- While the fish is cooking boil the peas as per the packet instructions.
- Then serve and enjoy.
Trout Stuffed with Sage, Herby Chips and Peas was a hit with Howard and myself. As I mentioned earlier Ted wasn’t sure about this meal. It’s a very quick and easy meal to prepare. Plus it’s so tasty. The herbs definitely give this dish extra flavour and the chips are also yummy too. Sadly this is not a dish you can freeze. It’s so delicious you may not need to freeze the leftovers as we are sure everyone will want to eat it all. However you decide to eat this meal, as always, please enjoy. Thank you xxx