Whole Baked Trout with Dill, Lime and Caper Oil and Potatoes
Cut potatoes into 1 cm slices and arrange on the base of a roasting pan. Drizzle with Moro Selección Hojiblanca Extra Virgin Olive Oil, season with salt and pepper and roast at 200°C for 20 minutes until tender and lightly golden. Meanwhile, shake extra olive oil, lime juice, capers and ¼ cup chopped dill together in a screwtop jar and season to taste. Cut three slashes into each side of each trout and place on top of potatoes in roasting pan. Drizzle each cavity with 1 tablespoon Caper Oil and fill with remaining dill and lime slices. Drizzle top of fish with another tablespoon of Caper Oil and season. Roast at 200°C for 15-20 minutes until fish flakes easily with a fork. Serve fish on a platter at the table on a bed of sliced potatoes.
This recipe can be easily adapted to use fish fillets. Simply place fish fillets on top of potatoes instead of whole fish and proceed as above. Depending on the thickness of the fillets, cooking time may vary by 5 minutes.