Instructions: Sprinkle the inside of the trout with plenty of pepper and the lemon juice and place a sprig of rosemary in the cavity. (Use a pinch of dried rosemary if the fresh herb is not available.)

Fry the trout in the butter over moderate heat for 6 minutes.

Using wooden spatulas or fish slices turn the fish over taking care not to break the skin.

Add the apples.

Cook for a further 68 minutes turning the apples once until the fish are just cooked and the apples are deep golden brown.

Transfer to a warm serving dish.

Serve the fish surrounded by the apples and garnished with the lemon wedges dipped along the edges in the parsley.

The trout does not need a sauce as the apples are moist and full of flavour.

Broccoli spears with melted butter or if you have time hollandaise sauce are a lovely accompaniment.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.