Honey & lemon trout with wilted spinach

• thyme sprigs↗small handful
• pack of 2 trout280g g

  fillets, skinned

• lemon↗juice and zest 1

  juice and zest 1

• rapeseed oil↗3 tsp tsp
• garlic cloves↗3

  1 crushed, 2 sliced

• bag baby spinach↗260g g
• ground nutmeg↗½ tsp tsp
• honey↗1 tsp tsp

  preferably manuka

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Cut 2 large lengths of baking parchment, put thyme in the middle of each one, then top with the trout. Mix the lemon juice with 2 tsp oil and the crushed garlic, pour over the fish and wrap up into 2 parcels, sealing in the juices. Bake for 10 mins on a baking tray.

2. 2

   Meanwhile, stir-fry the spinach in 1 tsp oil. When almost wilted, add the sliced garlic and the nutmeg, and continue cooking until wilted. Tear the fish parcels open, spoon on the honey and scatter with the lemon zest. Serve still in their parcels, or on top of the spinach.