Traditionally in Italy, we cook a fish supper on Christmas Eve and New Year’s Eve. Here’s an easy dish that you could use with several different types of fish.
We used a freshly caught local blue trout that was perfect.
Recipe courtesy of Marco Biasetti
2.5kg Blue Trout – This should be descaled and cleaned, ready to be stuffed.
300g Baby Plum
Handful of Fresh Thyme
2 Bunches Fresh
1 Large Glass of Water
3 Cloves Garlic
Large Pinch of Sea Salt
Black Pepper to Taste
Glug of Extra Virgin
Firstly prepare the ingredients by chopping all the cherry tomatoes in half, and finely chopping the garlic and parsley. Put them into a bowl and mix with the thyme and olive oil, season with salt and pepper and give a good mix.
Place your fish in the centre of a cast iron pan. Stuff the fish with half of your tomato mixture. Scatter the rest of the mixture around the fish.
Lay all the asparagus around the fish then give everything a good drizzle of olive oil and add more seasoning.
Put the fish in the oven, uncovered, for 5 minutes.
After 5 minutes, take the fish out, pour the glass of water over the top and put the fish back in oven, covered with tinfoil. (Try to put the pan back inside the oven the opposite way round, to ensure even cooking).
Leave inside for 35 minutes until the skin is crispy.
Take out and serve immediately.
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