Recipe by Tim Maddams for The British Trout Association.
4 ChalkStream trout fillets
1 garlic clove, crushed
3cm root ginger, grated (or use ginger puree from a tube)
100ml soy sauce
Juice of 1 orange
2 tbsp Hilltop Blossom Honey
1 avocado, peeled and sliced
Sesame seeds (white and black mix are nice)
Few chives, snipped
Boiled rice and wilted spinach, to serve
Place the trout fillets in a single layer in a dish.
In a jug, mix together the crushed garlic, grated ginger, soy sauce, orange juice and honey.
Pour over the trout and leave to marinate for 30 minutes.
Preheat the oven to 180C Fan.
Place the trout fillets on a non-stick baking tray and spoon over some of the marinade.
Bake for 10-12 minutes.
Serve with the boiled rice and wilted spinach and garnish with avocado, sesame seeds and chives.