Instructions: Preheat oven to gas mark 5 375F190C

Ask the fishmonger to de head and bone the trout.

Alternatively chop off the heads and tails and using kitchen scissors cut right along the stomachs to the tails.

To remove the backbones place the fish flesh side down on a board and press your thumb firmly along the skin over the back bone to loosen them.

Turn the fish over and carefully ease the bones out and remove any other visible bones.

Melt the butter and oil in a pan and sweat the onion and garlic until they are translucent for about 5 minutes then add the oatmeal and stir over the heat for a couple of minutes

Remove the pan from the heat and leave the mixture to cool.

Add the rest of the ingredients season well and stir everything together.

Spread an equal amount of stuffing on one side of each trout fillet then ease the other side back over to re shape the trout.

To keep everything intact you can either tie each one with string or secure them with cocktail sticks.

Now place the trout in a wellgreased baking dish brush each one with melted butter cover loosely with a sheet of foil and bake for 30 minutes.

Serve garnished with a sprig of parsley and a lemon wedge.

Serves 4 people

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