With their colourful skin, baked rainbow trout make a gorgeous centrepiece for any table. I developed this recipe for Christmas Day to go with Matt Moran’s rough mint sauce (see video below), and versatile rainbow trout are just as good served with salsa verde or Cheong Liew’s cumquat sambal, depending on whether your taste runs to Italy or Asia. The easiest way to eat whole fish is to remove the meat from one side then, starting from the tail, lift the backbone away with the other bones attached, revealing the meat on the other side; traditionally it’s considered bad luck to turn a cooked fish over.
Serves 4
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