ALL ON THE LINE

TROUT EN PAPILLOTE WITH HERBS

Serves 2

■ Lemon 1, half sliced and other half juiced
■ British trout fillets 2
■ Butter 25g
■ Cherry tomatoes 3-4, halved
■ Chives handful, snipped
■ Fresh mint leaves handful
■ Salt and freshly ground black pepper

1 Preheat the oven to 180C/gas 4. Take two large squares of baking parchment paper and place a few lemon slices in the centre of each.

2 Place a trout fillet on top of the lemons, skin side down. Season with salt and pepper and drizzle over the lemon juice.