Trout with lemon, basil, capers and olives

I love a good bargain, whenever I go to the supermarket I always take a look at the reduced price section to see what's going for a knock down price. Last week I'd obviously timed it just right, there was loads of fresh meat and fish being sold for mere pennies.

Most of my bargain haul went to the freezer to be cooked another day but I kept some whole trout aside, I wanted those for a simple stuffed trout dish. Like all fish dishes this one is quick to cook and simple to prepare, the only tricky part is filleting the fish but even that was a lot easier than I anticipated.

Trout with lemon, basil and olives.

Ingredients (serves four):

• 4 Whole trout, filleted (8 fillets).
• Sea salt and pepper.
• A fresh unwaxed lemon.
• 2 Tablespoons chopped capers.
• A good handful of chopped black olives.
• A large bunch of fresh basil.
• Olive oil
• You will also need some oven-proof string.

Method:

• Lay half four of the trout fillets out on a board and season well.
• In a large grate the zest of the lemon and add the capers olives and tear in the basil. Mix everything together.
• lay the lemon, basil, olive mixture over each trout fillet.
• Place the remaining fillets on top of the others so the filling is in the middle. A kind of trout sandwich.
• Tie each 'sandwich up with the string to make little parcels.
• That's it! bake in the oven on a medium heat for about 25-30 minutes.

It doesn't photograph well but trust me, it tastes good!