Baked Rainbow Trout


  • 4 Rainbow Trout
    • cleaned but with the heads left on
  • 60g soft butter
  • 1 level teaspoon dried oregano
  • 140ml natural yoghurt
  • 140ml double cream
  • Salt and pepper
  • 1 tablespoon Stag’s Breath


  1. Wash and thoroughly dry the fish.
  2. Spread an ovenproof dish with half the butter, and place the fish in the dish. Spread them with the rest of the butter and sprinkle over the oregano.
  3. Mix the yoghurt, cream and Stag’s Breath together and season the mixture well, before pouring over the trout.
  4. Bake the fish, uncovered, at Gas 4/350oF/180oC for 20 minutes.
  5. Garnish with lemon twists before serving.