Ingredients
For the trout
1 tbsp olive oil
1 trout fillet, halved
salt and freshly ground black pepper
For the lemon and soy vinaigrette
1 lemon, juice only
1 tbsp soy sauce
salt and freshly ground black pepper
lemon wedges, to garnish
Preparation method
Preheat the oven to 180C/350F/Gas 4.
Lay two slices of Parma ham horizontally on a surface, slightly overlapping, then place a sage leaf in the middle. Lay one trout fillet vertically in the middle to form a cross shape. Pop a second sage leaf and a knob of butter on top of the fish.
Roll the ham around the fillet, leaving the ends hanging out and secure with a wooden skewer. Repeat the process with the second fillet.
Place the trout parcels snugly in an oven dish and bake for 15-20 minutes. Remove the fish from the oven and sprinkle over the parsley and a squeeze of lemon.
Serve the trout with healthy spoonfuls of the remaining buttery sauce from the oven dish.