Season 4 x 500g freshwater trout with salt and pepper. Put 1/4 bunch of parsley in the cavity of each fish. Thinly slice a lemon and a grapefruit, put on top of each trout.

Wrap fish in edible leaves, seaweed or baking paper, then foil. Put in a plastic bag and bake at 180°C for 20 minutes. Stand for 5 minutes before serving.




Source: Better Homes and Gardens magazine, September 2006