Rainbow Trout

Wash cleaned trout and make cuts using a sharp knife across both sides (spaced approximately ½ inch, 10-15mm apart – see photo. This aids juices to penetrate into meat.

Prepare a heat resistant tray – if possible use aluminium foil inside. This will keep the stuff inside and make your cleaning easier. (I'm a man and I like it the easy - lazy way...)

Sprinkle little olive oil to prevent sticking to the surface.

Fill fish inside (also alongside the cuts) with Thai Green Curry. Place trout, half an onion and bit of garlic on the tray.

Insert inside the cavity few lime (or lemon) leaves if available. Add red paprika cut to strips. (Other options would be slices of oranges, banana...)

Pour some white wine on fish. Cover the tray. For best results store in fridge overnight.

Once you start to be hungry, turn on your oven, select 180 degrees Celsius. Roast for 35 – 40 minutes depending on size. (You might add half of glass of hot water after first 10 minutes of cooking into tray).

Serve with rice, chips, baked/cooked potatoes, salad, vegetables – depending on your preference.

Wine or champagne, as pictured, are recommended for occasions only. They do not form a part of a healthy diet. I’m not a Saint personally and I have my ‘times’ when I sin. It is not an excuse for you, though. :-)