Creamy trout and caper linguine

Method

1. Heat the oven to 180ºC fan/gas 6. Finely zest the lemon and set the zest aside, then slice the lemon into wheels. Put the slices on a large sheet of baking paper, overlapping each slice slightly to form a rectangle. Pick the dill fronds and set aside. Put the dill stalks on top of the lemon slices, top with the trout fillets and season with salt and pepper. Wrap the baking paper around to create a parcel and bake in the oven for 15 minutes.
2. Meanwhile, cook the linguine in salted boiling water for 8-10 minutes (depending on how much bite you like it to have). At the same time, put a large frying pan over a medium heat with a dash of oil and fry the shallot for 5 minutes, stirring often. Add the wine and simmer until reduced by half. Once the trout is cooked, flake the fillets into the pan (discarding the skin, lemon slices and dill stalks). Stir in the reserved lemon zest with the capers, crème fraîche and dill fronds, then taste and season with salt and plenty of cracked black pepper. Drain the pasta, reserving a little cooking water, then stir it into the sauce, adding a little of the pasta water to help bring everything together.