Serve this rustic, homestyle dish as part of a picnic by the river.

Prep Time : 0:35 | Cook Time : 0:40 | Total Time : 1:15 | Serving : 6 person.

Ingredients

• 2 x 400g rainbow trout, cleaned

• 1 lemon, thinly sliced

• 1 teaspoon black peppercorns

• 1/4 bunch flat-leaf parsley, leaves picked

• 1 cup (250ml) dry white wine

• 1/3 cup (40g) walnuts, roasted, chopped

• Wilted greens (such as chicory, spinach or silverbeet), to serve (optional)

• 18 slices rustic-style bread, (such as sourdough and ciabatta), toasted

Apple aioli

• 1/2 Granny Smith apple, peeled, coarsely grated

• 1/2 small garlic clove, crushed

• 1/2 cup (150g) good-quality mayonnaise

• Juice of 1/2 lemon

Method

• Step 1

  Preheat the oven to 190°C. Place the trout in a small baking dish, fill cavities with half the lemon slices, then place remaining slices on top. Scatter with peppercorns and parsley, then pour over wine and 1 cup (250ml) water. Cover dish with foil and bake for 40 minutes or until just cooked. Cool, then flake the flesh, discarding skin and bones.

• Step 2

  For aioli, mix all ingredients in a bowl. Add fish and mash with a fork to combine.

• Step 3

  Place the trout mixture, nuts and greens (if using) in separate bowls, then serve with toasts.