Minted Trout

(SERVES 4)

• 4 small trout, cleaned
• 15 g/ ½ oz/1 tbsp low-fat spread
• Salt and freshly ground black pepper
• 1 lemon, thinly sliced
• 90 ml/6 tbsp chopped mint
• 15 ml/1 tbsp artificial sweetener granules

To serve:

• Fluffy Mashed Potatoes
• Mangetout (snow peas)

Rinse and dry the trout on kitchen paper. Cut of the heads, if preferred. Grease four large squares of foil with the low-fat spread. Season the fish well. Lay a lemon slice on each piece of foil and sprinkle with half the mint and sweetener. Top with the fish. Lay the remaining lemon slices on top and sprinkle with the remaining mint and sweetener. Season lightly again. Close the foil parcels and seal the edges well. Transfer to a baking sheet and bake in a preheated oven at 190degree C/375degree F/gas mark 5 for about 25-30 minutes until the fish is cooked through. Transfer the parcels to warmed serving plates and open at the table. Serve with Fluffy Mashed Potatoes and mangetout.