Trout

Put the trout in a baking dish, brush with oil and season with salt, pepper and lemon. Bake at 200°C for about 12–15 minutes, depending on thickness; it is ready when the flesh flakes easily and is opaque through the centre.

Check the thickest part: the flesh should be opaque and separate into flakes with a fork. For a temperature check, cook it to 63°C at the centre.

Look for moist, firm flesh and a clean, mild smell rather than a strongly fishy or sour one. If buying a whole fish, its eyes should look clear and the gills should be red rather than brown.

Keep fresh trout covered in the coldest part of the fridge and cook it within one to two days of buying. Freeze it if you will not use it in that time, and thaw it in the fridge rather than on the worktop.

Lemon, dill, parsley, capers and browned butter complement trout without masking its flavour. Serve it with new potatoes, green vegetables or a crisp salad; smoked trout also works well with horseradish in a sandwich.

Yes. Salmon is usually thicker and richer, so allow extra cooking time for a thick piece and check the centre rather than relying only on the clock; trout has a milder flavour and often cooks faster.

Do not assume fresh trout is safe to eat raw: raw freshwater fish can carry parasites. For sushi or another raw preparation, use fish specifically handled and frozen for raw consumption; otherwise cook it until opaque and flaky.