Serves 4 Preparation time: 20 minutes (plus overnight marinating) Cooking time: 25 minutes

This dish needs to he prepared the day before and is then quick and simple for a busy hostess to produce.

2 trout (900g each)
I onion, thinly sliced
I lemon, thinly sliced
2 clove garlic, crushed
salt and pepper
2 dessertspoon olive oil
75m1oz dry white wine or cider
2 tablespoons thick cream

Fillet trout into four individual pieces. Oil the base of an ovenproof dish and lay in the trout fillets, with the onion and lemon slices on top. Sprinkle with garlic, salt and pepper. Pour over oil and wine or cider, cover with foil, and place in fridge to marinate overnight.

Pre-heat the oven to 200C/400F/Gas Mark 6. Place the covered ovenproof dish in the oven and bake for 25 minutes. Stir in the cream just before serving.

Serving suggestion: Suitable accompaniments would be creamed potatoes and green veggies

Click Here for Another Recipe

Click here to get back to Trouto's Home Page.

This page is copyright to Bryan Beecher 1997