4 whole Arctic Char or Rainbow Trout, about 550 g (l¼lb), fresh or frozen (pan sized)

2 tbsp lemon juice

1 tsp dill

Salt and pepper, to taste

600 ml (1 pt) whipping cream

tbsp fine dry breadcrumbs

Method

1. Heat oven to 200C (400F/Gas 6)

2. Wash fish and pat dry with kitchen paper.

3. Brush inside and out with lemon juice and sprinkle with dill, salt and pepper.

4. Arrange fish in a lightly buttered ovenproof dish and pour cream over. Sprinkle with breadcrumbs.

5. Cook for about 20 mins or until the fish is tender and flakes easily. If you use frozen fish, cooked from frozen, they will take 7-10 mins longer.

6. To bone baked fish, slip a knife along length of bone and slide fillet off. Lift backbone off other side of fish.

Serving Suggestion

Serve with green salad or buttered new potatoes and green vegetables such as asparagus or peas.