Trout and other oily fish are good for the heart, and just may counteract some of the negative effects of the rich cream sauce that makes this dish so decadent.

The fragrance from the lemon zest is just great and the lemon contrasts well with the fish and the cream.

Ingredients:

A lemon, juice and zest
2 fillets of trout
4 tablespoons of cream (if you can not find real single cream, buy whipping cream)
2 tablespoons of mayonnaise
Pinch of salt and pepper

MethodL

Either bake or pan fry the trout, season first with salt and pepper

Meanwhile Whisk the cream and the mayonnaise together until smooth. Zest the lemon and add the zest and 2 about tablespoons of the juice. Season the sauce with salt and freshly ground black pepper. Warm it over a low heat until it comes up to a simmer and serve by pouring some over the fish.

Serve with some new potatoes and veggies or perhaps a large salad and crusty bread.

Serves 2.