Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 220C/fan 200C/gas 7.
To make the salt crust, add the fennel seeds, stalks from the parsley and dill, and the lemon zest together with 350g of the salt to a food processor and whizz to a purée.
Pour the remaining salt into a bowl, tip in the purée and mix. Add the egg whites and mix again.
Put 1/3 of the salt mix in a layer diagonally on a large baking sheet (mimic the shape of the fish).
Lay the trout on top. Stuff the parsley leaves, dill fronds and lemon slices into the trout’s cavity. Season with ground black pepper.
Pour over the remaining salt mix, leaving the tip of the tail and the head exposed, patting it round the body of the fish so it is totally encased.
Roast in the oven for 30-35 minutes. Remove from the oven and rest for 15 minutes.
For the salad, whisk together 4 tbsp of extra-virgin olive oil, the lemon zest and juice, crushed garlic and chilli.
Add the courgettes, season with salt and black pepper, and toss well. Leave to marinate while the fish rests.
Carefully break away the salt crust and remove the skin of the fish.
Stir the torn herbs through the courgettes and serve with portions of the cooked trout and crusty bread, if you like, mopping up the juices.