• TO DRINK: Ataraxia Mountain Vineyards Chardonnay 2006 is a beautiful, elegant chardonnay with lime and tropical notes.

    Whole roast trout stuffed with lemon, spring onion and herbs

    Serves: 4
    Cooking Time: 40 mins


    • a handful of fresh dill, finely chopped
    • a handful of fresh flat-leaf parsley, finely chopped
    • a handful of fresh thyme, finely chopped, plus extra to garnish
    • a bunch of spring onions, finely sliced
    • olive oil, for drizzling, plus extra for serving
    • 1 whole trout (about 1,4kg)
    • 2 lemons, sliced
    • lemon wedges, to serve



    Preheat the oven to 230°C.


    Combine the herbs and spring onions with a drizzle of olive oil in a bowl. Stuff the belly of the trout with the herbs and a few lemon slices. Cover the head and tail of the trout with oiled foil to prevent charring. Roast for 25 minutes. Remove from the oven and leave to rest for 5 minutes.


    Place the trout on a platter and drizzle with olive oil. Garnish with lemon wedges and the extra thyme.