Trout for Simpletons

SpotX Wild Foods Recipe from Grant Dixon
Prep:15 minutes Cook:30 minutes Difficulty:1

Ingrediants:

1 medium-sized trout, gutted, gilled and split
2 tablespoons lemon or lime juice
1 medium red onion, chopped
2 tomatoes, chopped finely
1 cup tasty cheese
1 teaspoon chicken or bacon stock
4 tablespoons bacon or ham bits
Salt and cracked pepper, to taste

Directions:

After splitting the trout, remove the backbone and rib bones.
Cover the fish with onion, tomato and bacon or ham bits.
Sprinkle over stock of choice, followed by salt and pepper, to taste.
Cover with grated cheese.
Bake in a preheated oven at 180°C for around 30 minutes.
Ready when cheese browns and the fish flakes easily.

Trout
Trout The various species of trout were introduced, but unlike rabbits, stoats, wallabies, possums, goats and the like, trout has not turned around and bitten us in the backside.
Our pristine waters have proven an ideal environment for several species of trout, which have acclimatised well.
And unlike England, trout and trout fishing is available to all Kiwis prepared to buy a license, rather than just a privileged few. Trout are available throughout New Zealand and countless visitors have been attracted to our shores in pursuit of them; following in the footsteps of noted writer and angler Zane Grey, who fished here and wrote about his experiences in the late 1920s.