Simple Baked Trout

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

Ingrediants:

1 fresh trout, gutted and gilled
1 cup breadcrumbs
4 tablespoons butter
1 teaspoon smoked garlic sea salt
1 teaspoon ground pepper
1 small onion, chopped finely
1 teaspoon sage
Lemon-infused olive oil

Directions:

Dry fish thoroughly and rub with butter or olive oil.
Combine butter and onion, sauté over moderate heat.
Add breadcrumbs, salt and pepper.
Fill gut cavity with breadcrumb mixture.
Place fish in baking dish and cover.
Bake at 200°C for 25 minutes or microwave on high until cooked.
Alternatively, wrap in several layers of tinfoil and place over BBQ grill.
Can also be done in the embers of an open fire.

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.