Trout with Watercress Sauce

Serves 2

• 2 x 4/6oz trout fillets
• 1 garlic clove - crushed
• 1 tbsp lemon juice
• salt and freshly ground pepper
• 1 bunch watercress - finely chopped
• 1/2 tsp mustard powder
• small carton soured cream

Lay a large piece of foil on a baking sheet.  Arrange trout on foil.

Spread  garlic and 2tsp of the lemon juice over fish.  Season to taste

Fold foil over and seal.

Bake at 180c (350f) Mark 4 for 20 mins

Stir watercress, mustard and remaining lemon juice into soured cream.  Season and chill.

Remove fish from oven, transfer fish to serving plate.  Serve sauce separately.

Serve with new potatoes broccoli or spinach.

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