This sounds fancy, but it’s not- it’s quick and yummy. You could make it from scratch and it would be even tastier, but would take much longer. As usual, here is the busy Mummy’s version, which shouldn’t take longer than 30 minutes.
Serves 2 adults and 2 toddlers
2 whole rainbow trout
Ready-made, fresh, wholemeal pizza dough or ‘just add water’ pizza base mix, prepared as per packet instructions
3 cloves garlic, peeled and cut into thin slices
1 large sprig rosemary
200g grated cheese
1 tin ratatouille (400g ish)
1) Cut the heads off the rainbow trout and discard. Then place in a roasting tin and sprinkle with a little sea salt. Bake in a pre-heated oven at 180 degrees Celsius for 25-30min, or until the fish is soft and flakey.
2)Lightly oil a large baking tray. Then sprinkle with plain flour. Press out the pizza dough until it is about 1.5 cm thick.
3)Dot the dough with the slices of garlic. Pick leaves off the sprig of rosemary, and dot in between the garlic, pressing gently into the dough. Sprinkle with a pinch of sea salt. Then drizzle a tablespoon of olive oil over the pizza and top with the grated cheese.
4)Bake in the oven with the fish for around 15min, or until the cheese is bubbling and the crust risen and lightly browned.
5)Heat up the tin of ratatouille as per the instructions on the tin.
6)De-bone and flake the fish. Serve with the ratatouille and wedges of the fresh garlic bread.