Ingredients

• 1 whole trout
• scaled and gutted
• ½ bunch tarragon
• 1 lemon
• sliced
• 150g/5½oz watercress leaves
• 3 tbsp chopped fresh flatleaf parsley
• 2 large spring onions
• roughly chopped
• 1 garlic clove
• roughly chopped
• 1 lemon
• zest only
• 2 tbsp capers
• rinsed and drained
• 2 tbsp dried breadcrumbs
• 3 tbsp extra virgin olive oil
• salt and pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Stuff the cavity of the fish with the tarragon and lemon slices. Place in the oven for 20-30 minutes (depending on the size of the fish)
• or until cooked through.
• Meanwhile
• bring a small pan of salted water to the boil. Add the watercress leaves and cook for a minute. Drain and refresh the watercress in ice-cold water.
• Transfer the watercress to a food processor
• add the remaining ingredients and process to a purée. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the whole trout on a large plate and peel back the skin. Pour over the salsa verde.