Rick Stein serves up baked Trout with salsa verde herbs on Saturday Kitchen.

The ingredients are: 4 Rainbow Trout, 50ml dry white wine,50ml water, 50g butter, 1 tbsp fresh mint leaves, Small bunch of fresh chives, 3 tbsp fresh flat-leaf parsley leaves, 3 tbsp capers, drained & rinsed, 6 anchovy fillets in oil, drained, 1 garlic clove, roughly chopped, 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, 1 tsp plain flour and Salt and freshly ground black pepper.