Pre-heat the oven to 400˚F / 200˚C / Gas Mark 6 and place the oven rack in the center.

If you wish you can cut the heads and tails off the rainbow trout, (or have your fish monger do it).

Cut 4 pieces of foil, at least 6 inches / 16 cm larger than each fish. Set aside.

Open the trout so both sides are lying flat with flesh side up, then lightly sprinkle the fish with Kosher salt. Scatter small pieces of butter across the flesh, about 1 teaspoon per fish. Lay two or three slices of lemon on one side of the trout. Scatter a few sprigs of fresh dill and top off with another lemon slice. Enclose the lemon and dill filling by moving the unadorned filet over the herbs, like closing a book. Repeat with the other trout.

Take two pieces of foil and place one on top of the other with the dull side up. Drizzle about a teaspoon of extra virgin olive oil across the center of the foil and smear with your hand to create a nice even coating of olive oil. Place two lemon slices in the center on the foil, then place the seasoned trout on top of the lemon slices. The trout should be centered on the foil. Add a sprig of dill to the fish and sprinkle with 1 tablespoon of vermouth. Sprinkle the trout with a pinch of kosher salt and a drizzle of olive oil, about 2 teaspoons.

Bring the long sides of the foil together and fold over into itself, to create a sealed seam. Twist each end tightly to seal the pockets. Set on a rimmed baking sheet.

Repeat with the other rainbow trout.

Place the baking sheet with the trout in the oven and bake for 20 to 30 minutes. The timing will depend on how big the trout is and how much stuffing there is. I start checking at the 15-minute mark and check every 5 minutes thereafter. To check, carefully unfold one of the foil packets, being careful to keep your face away from the escaping steam. Lift the top filet of trout with a fork or fish spatula and peer inside. Look near the spine and where the flesh is the thickest to see if the flesh is cooked through. The fish is done when the flesh looks whiter than it is pink, and is flaky. The meat springs back when you touch it, and no longer looks translucent.

To serve, carefully open the foil packets and gently lift the fish onto a plate. Open the trout up and cut down along the spine with a sharp knife. Place one filet on a plate and drizzle the rainbow trout with some of the accumulated juices. Serve with couscous and Asparagus with Orange Mayonnaise.

Pour the dry couscous in a baking dish large enough for the couscous to cover in one layer less than ½ inch / 1.5 cm. (My dish was oval shape 7" x 10", 18 cm x 25 cm. Any dish will work just be careful it is neither too big or too small).

Sprinkle the couscous with Kosher salt, butter, minced dill and lemon zest. Gently mix together with a spoon or your clean hands.

Boil the water and pour it over the couscous. Stir with a spoon, then tightly cover the dish with plastic wrap. Let sit for 5 minutes.

Once the time is up, unwrap the dish and fluff the couscous with a fork, scrapping the couscous across the dish until it is evenly loosened and fluffy. Keep covered until ready to serve.