Ingredients:

• 1 x 3-5lb Rainbow Trout
• 4 Tomatoes, diced
• 2 Onions, diced
• 4 Garlic Cloves, chopped
• 4 Kawakawa Leaves, sliced
• Salt and Pepper
• 200mls Olive Oil
• 1 Lemon

Clean the trout by cutting up through the belly towards the throat and gills of the fish, remove the stomach, heart and gills carefully.

Score the thin membrane along the backbone inside the stomach and using a spoon scoop out the blood to clean properly.

Using a sharp knife cut 5 steaks at 4cm wide starting from behind the head and work back to the tail.

Brush the steaks lightly on both sides with ½ the olive oil and season with salt and pepper.

Place onto a hot grill or bbq plate for 4-5 minutes on each side. Keep hot.

In a hot pan add remaining oil, garlic and kawakawa. Sauté for 30 seconds then add onions, tomatoes and sauté on high for 2 minutes, turn down to medium heat and allow to simmer for a further 2 minutes. Season with salt and pepper to taste.

Place fish onto a hot plate with a slice of lemon wedge and top with tomato and Kawakawa provencale sauce.