Instructions: Lay the trout side by side in a wide bowl. Mix the olive oil with the lemon juice, garlic, onion and parsley. Season with salt and pepper and pour all over the trout. Turn the trout over with your hands and make sure they are covered both inside and out with the marinade. Set aside for about 30 minutes.

Meanwhile, heat the butter in a saucepan until foaming. Add the flour and stir quickly to make a roux. Remove from the heat and gradually whisk in the fish stock. Season with salt and pepper, bring to the boil stirring constantly, and cook until thick and smooth. Stir in the capers and set aside.

Preheat the oven to Gas Mark 4/180 C/350 F. Wrap each fish in a square of foil with as much of the marinade as possible and lay them side by side in an ovenproof dish. Bake in a moderate oven for 30-40 minutes, depending on the size of the fish. Reheat the caper sauce. Serve immediately, unwrapping the fish at the table.

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