Was kindly given a fresh Rainbow Trout to try and cook first time.
Wrapped in foil with fresh rosemary, lemon and butter with sprinkling of loose herbs - steamed in the halogen steamer for 25mins at 200c.
Oh wow! A lovely aroma drifted through the kitchen, then the taste, cooked to perfection - the meat just melted in my mouth.Oh my! Bliss!
With boiled new potatoes and garden peas, an early supper for Friday night,