Baked Trout With Caper Stuffing - cooking recipe

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

Preparation

Pre-heat the oven to gas mark 7/425F/220\u00b0C.
To make the stuffing, mix parsley, lemon zest and juice, capers, grated garlic and finely sliced onion together in a bowl.
Season with salt and freshly milled black pepper and give it a good mix.
Open each trout and in the gut cavity, spread the stuffing then fold back to its original shape.
Place the fish in a buttered baking dish.
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.
To serve, place the fish on a serving plate and pour over the fish the remaining juices from the tray.