Baked Trout With Caper Stuffing

Quick and simple. This dish can be served with a salad, buttered potatoes and a crusty bread to soak up the juices.

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 4  whole fresh trout, gutted
• 2  tablespoons butter

• For the Stuffing

• 3  tablespoons  chopped parsley
• 1  lemon, juice and zest of
• 1  tablespoon capers, chopped
• 1  garlic clove, grated
• 1  medium onion, finely sliced
•  salt & freshly ground black pepper

Directions

1. Pre-heat the oven to gas mark 7/425F/220°C.
2. To make the stuffing, mix parsley, lemon zest and juice, capers, grated garlic and finely sliced onion together in a bowl.
3. Season with salt and freshly milled black pepper and give it a good mix.
4. Open each trout and in the gut cavity, spread the stuffing then fold back to its original shape.
5. Place the fish in a buttered baking dish.
6. Put a knob of butter on each fish and bake on the top shelf of the oven for 15 minutes, basting once with the juice.
7. To serve, place the fish on a serving plate and pour over the fish the remaining juices from the tray.