This is a classic French dish that was on the menu in the restaurant where I first started my career as a chef. It’s such a simple way to cook fish and one of the tastiest, it’s also really easy for you to recreate at home. It tastes even better if you’ve caught the fish yourself! Serves 1 -2


1 x whole rainbow trout

75g butter

Handful of capers

Handful of chopped parsley


Fresh lemon


Pre heat oven 19oc/170c fan/ gas mark 5

Ensure the trout is well trimmed and rinsed thoroughly. Season the inside of the fish with a little salt and place on a baking tray. Lay the butter on top of the fish. Place in the oven and bake for around 10 minutes. Remove and cover with the capers and parsley, spooning over the excess butter. Serve with some buttery potatoes and a squeeze of lemon. So simply perfect!

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.

Twitter @Chefgtownsend

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