If you’re a lucky owner of an oven with moisture injection function (but not steam oven), just set the oven to the appropriate programme at 130C/250F. The rest of us proceed as below.
Rinse and pat dry the sea trout sides, and cut them into portions of about 150g per person.
Preheat the oven to 130C/250F/gas ½.
Arrange one rack in the top half of the oven, with another rack in the bottom half, with space enough to put a cast iron skillet or a frying pan on the lower shelf.
Pick the samphire off the toughest, woody stems and rinse with cold water. Place it in a pan with enough water to cover it.
Season the sea trout with the smoked salt and pepper, drizzle with lemon juice and olive oil and arrange on a thin baking sheet. Sprinkle half the dill over the fish.
Boil water in a cast iron skillet or a heavy frying pan and put in the oven on the lower rack; place the fish on the top rack and close the oven door immediately.
Bake the trout for 10 minutes; it will turn very pale pink. In the meantime bring the samphire to the boil, drain, return to the pan and keep warm.
Serve the trout fillets on a bed of samphire, sprinkled with the reserved dill and with the lemon quarters on the side.
