AT A GLANCE
Baking fish whole is not only easy, it brings plenty of impact to the table.
|01||Preheat oven to 150C. Place trout in a large roasting pan. Pour riesling and olive oil over fish, and scatter with shallots, garlic, herbs, lemon rind and pink peppercorns. Season to taste with sea salt flakes and white pepper, and bake trout, basting regularly with pan juices, until flesh falls away easily when gently pushed with a knife (25-30 minutes).|
|02||Drizzle trout with extra-virgin olive oil and serve with crème fraîche, lemon cheeks and trout roe.|