Cooked with the door open, the combination fish and vegetables baked by flame is a fantastic and easy one-tray meal. A perfect dish for experimenting with your oven’s potential to go far beyond pizza.
- Serves: 4
- Cooking temperature: 250-300°C for wood, 220°C for gas
- Cooking time: 20 minutes
- 2 whole wild rainbow trout, gutted and gilled
- 1 fennel bulb
- 2-3 vines of cherry tomatoes
- 2 medium courgettes
- 4 cloves of garlic
- 1 red chilli
- 1 lemon
- 4 fresh bay leaves
- 2 glasses of good white wine or 175ml good quality fish stock
- Cold-pressed extra virgin rapeseed oil
- Salt & pepper
Light up your oven and aim for 300°C.
Slice your courgettes into chunky rounds, cutting at an angle to increase the surface area, then place in a deep-sided roasting tray. Quarter the fennel bulb, slice thinly and add to the tray.
Bash each clove of garlic with the back of a knife, roughly copy the chilli and add to the vegetables. Halve the lemon, with one half cut into quarters and added to the tray (reserve the other half for serving). Bash the bay leaves to release the oils and add those too.
Drizzle the oil over the vegetables and season with salt and pepper. Mix well until everything is coated.
Lay the fish on top of the vegetables, lightly coat all over with oil and season with salt and pepper.
Once your oven has reached 300°C and the fire has settled, pour a glass of white wine over the fish and vegetables and place the tray in the middle of the oven. The other glass is for you!
Cook with the oven door off. Turn the tray every 5-10 minutes if one side is browning quicker than the other. Cover with baking parchment or foil if colouring too quickly.
If cooking on wood, add in small bits of wood every now and then to keep the temperature above 250°C.
Cook for around 20 minutes. The fish is ready when it has an internal temperature of 52°C. The fish and vegetables should be caramelised and gnarly.