Whole fish cook quickly and evenly in a microwave oven and remain moist and flavourful
60 g (2 oz) butter
90 g (3 oz) fresh white breadcrumbs
2 tsps chopped fresh basil
2 tsps chopped parsley
1 clove garlic, crushed
120 g (4 oz) cooked peeled prawns, roughly chopped
Salt and pepper
1 egg, beaten
4 trout, cleaned and boned
Juice off 1 lemon
Lemon slices
Whole fresh basil leaves
90 g (3 oz) fresh white breadcrumbs
2 tsps chopped fresh basil
2 tsps chopped parsley
1 clove garlic, crushed
120 g (4 oz) cooked peeled prawns, roughly chopped
Salt and pepper
1 egg, beaten
4 trout, cleaned and boned
Juice off 1 lemon
Lemon slices
Whole fresh basil leaves
method
1. Place the butter in a small bow) and heat for 30 seconds on HIGH to melt.
2. Stir in the breadcrumbs, herbs, garlic, prawns, salt and pepper and enough egg to bind the mixture together.
3. Sprinkle the insides of the trout lightly with salt and pepper and fill each with some of the stuffing.
4. Place the trout in a large, shallow dish and sprinkle with lemon juice. Cover loosely with cling film and cook for 6 minutes on HIGH.
5. Carefully reposition the trout, re-cover the dish and cook for another 7 minutes on HIGH.
6. Allow to stand tor 3 minutes before serving. Garnish with lemon slices and basil leaves.
2. Stir in the breadcrumbs, herbs, garlic, prawns, salt and pepper and enough egg to bind the mixture together.
3. Sprinkle the insides of the trout lightly with salt and pepper and fill each with some of the stuffing.
4. Place the trout in a large, shallow dish and sprinkle with lemon juice. Cover loosely with cling film and cook for 6 minutes on HIGH.
5. Carefully reposition the trout, re-cover the dish and cook for another 7 minutes on HIGH.
6. Allow to stand tor 3 minutes before serving. Garnish with lemon slices and basil leaves.
serving amount
serves 4
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