James Martin makes trout with watercress on today’s Saturday Kitchen.

James says: “This is an ideal dish for warmer days that is ideal for the Barbeque, but the trout could also be baked in the oven if you have not got a barbeque.”

The ingredients are: 1 whole trout, scaled and gutted, ½ bunch tarragon, 1 lemon, sliced, 150g/5½oz watercress leaves, 3 tbsp chopped fresh flatleaf parsley, 2 large spring onions, roughly chopped, 1 garlic clove, roughly chopped, 1 lemon, zest only, 2 tbsp capers, rinsed and drained, 2 tbsp dried breadcrumbs, 3 tbsp extra virgin olive oil and salt and pepper.