This is a beautiful recipe concocted by a seaweed fan, Alicia Grobelna
freshwater trout (you can also use a fillet of salmon, sea bass or sole) mine was prepared by the fishmonger
4 halved cocktail tomatoes
a few lemon slices (unwaxed)
1 spoon of butter
good quality olive oil
fresh tarragon and parsley
You can also use any other ingredients like fennel, leek, capers, white wine, fresh dill or olives
Preheat the oven 200C and a large baking tray.
Place the fish on a greaseproof paper, sprinkle with seaweed, pepper, chopped tarragon and parsley.
Place tomatoes, lemon slices, butter, garlic inside the fish and splash some olive oil.
Fold the paper over and make sure it's sealed properly.
Put it onto a hot baking tray and bake for about 8-10 min, depending on the size of the fish
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