Ingredients

• 50g/1¾oz fresh white breadcrumbs
• 100g/3½oz chestnut mushrooms, finely chopped
• 1 garlic clove, crushed
• 2 tbsp fresh flatleaf parsley, chopped
• 25-40g/1-1½oz butter, softened
• 4 x 175-225g/6-8oz trout, cleaned and boned
• juice of 1 small lemon, juiced
• 2 tsp olive oil
• 2 tbsp dry white wine
•   salt and pepper

Method

1. Preheat the oven to 200C/400F/Gas 6. In a large bowl, mix the breadcrumbs, mushrooms, garlic, chopped parsley, butter and salt and pepper to taste.
2. Cut the heads off the trout, then open out and place skin-side down on a work surface. Spoon the stuffing onto the fish, then fold the fillets back together and arrange in a baking dish. Sprinkle the lemon juice, olive oil and wine over the fish and cover the dish with foil. Bake for 15-20 minutes until the trout is tender and cooked through. Serve at once with new potatoes and salad.

Notes