4 fresh rainbow trout, emptied, 180-240 g each
Salt and pepper to taste
Adequate amount of vegetable oil
80 ml fresh orange juice
30 ml fresh lemon juice
30 ml fresh coriander, chopped
zest of one or two oranges
zest of one lemon zest
2 cm fresh ginger, chopped
30 g brown sugar
Pre-heat oven to 180° C.
Open the trout and season.
Mix the remaining ingredients in a bowl. Set aside.
Cut out four rectangles of aluminium foil measuring 35 x 30 cm each.
Lightly brush with oil.
Place a trout on each sheet of foil and divide coriander mix equally: put half of stuffing inside fish and remaining over it.
Fold the foil to make 4 packets. Tightly seal the edges.
Bake for 15 to 20 minutes. (I tried 15 but found they needed a bit more time.)