I really enjoy shopping for fish when I just choose whatever appeals and start planning the meal for the evening from that moment . Recently it was the rainbow trout that caught my eye and, as trout is a delicate fish, I decided to give it vibrant flavour. 

The salsa sauce could be made in advance which would make this an ideal dish for serving to guests.

2 rainbow trout, gutted and descaled, heads left on

200g small tomatoes

30g butter

1 -2 cloves garlic, crushed

Salsa sauce:

1 tbsp olive oil

Juice of 1 lime

1 tsp maple syrup

2 tbsp barberries (or currants soaked in lemon juice)

1 tsp fennel seeds, roasted and crushed

1 tsp salt

A good grind of black pepper

3cm peeled ginger, zested

1 tbsp finely chopped coriander leaves 

1 lime quartered

Oven at 200°C

Wash and dry the fish and place them on a large baking tray. Melt the butter in a small saucepan. Take off the heat and add the garlic. Pour the butter over the fish and into the cavity.

Bake for about 20 minutes, basting half way through, and cook until the fish is a good colour. 

Meanwhile make the salsa by cutting the tomatoes into halves or quarters and put them into a basin along with the ingredients for the sauce.

Serve from the baking tray with the tomatoes, drained and placed on and around the fish. Spoon over a little of the reserved salsa sauce. Decorate with chopped coriander leaves and have quarters of lime ready to put on the plates.

A green salad, crusty bread or new potatoes would make good accompaniments.