Instructions: Peel half the garlic and double blanch in boiling water for c.3 minutes each time. Place the mushrooms and garlic in an ovenproof dish and season well. Add fresh thyme and half the butter over the top. Place in a preheated oven 200 C/400 F/gas mark 6 for about 20 minutes.

While cooking prepare the trout and and score the skin and place onto another serving dish that is oven proof. Add the remaining butter, thyme, lemon and garlic and season well.

Place in the oven and bake in the same oven as the mushrooms. Baste the two dishes during cooking, remove from the oven and add the chopped parsley to the mushrooms and serve.

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