Bag baked trout with ginger soy - Annabel Karmel

• sunflower oil (for greasing)

• 1 rainbow trout (filleted and pin bones removed)

• fresh ginger (6 thin slices)

• 1 tbsp soy sauce

• 1 tsp rice wine vinegar

• 1 tbsp water

For the dressing

• 1 tbsp sunflower oil

• 2 spring onions, finely chopped

• ½ tsp fresh ginger, grated

• 1 tbsp soy sauce

• 1 tbsp rice wine vinegar

• ½ tsp sesame oil

• ½ tsp clear honey

1. Preheat oven to 200'C/400'F/Gas mark 6 with a baking sheet in the oven

2. Cut 2 large pieces of foil or baking parchment and grease with sunflower oil - lay the fish fillets on the foil/parchment and place 3 slices of ginger on each one

3. Mix the soy sauce, vinegar and water together and spoon over the fish

4. Wrap the foil/parchment to form a parcel, scrunching the foil or using metal paper clips to help secure the parchment

5. Put on the baking sheet and bake for 10 minutes

6. Meanwhile, heat the sunflower oil in a small frying pan

7. Add the onions and ginger and when they start to sizzle, take the frying pan off the heat and set aside

8. Unwrap the fish parcels and remove the ginger - transfer the fish to the plates, using a fish slice or palette knife and sliding it between the fish and the skin to remove the skin from the cooked fish

9. Pour any juices left in the foil/parchment into the frying pan, then add the soy sauce, vinegar, sesame oil and honey

10. Stir together, then spoon over the fish and serve immediately