Ingredients:

• 1 trout
• 3-tblsp of butter
• 100ml olive oil
• 1tblsp horopito
• 200 mls white wine
• Salt

Vegetables

• 1 onion, sliced in half
• 1 red pepper, finely sliced
• 1 green pepper, finely sliced
• 1 garlic clove, chopped
• 1 red onion sliced
• 1 carrot, julienne
• 2 tomatoes, diced
• 1 lemon
• 4 sprigs of basil

Preheat oven to 180 degrees C

Gut and clean trout leaving the head on.

Season with horopito and salt. To help stand the trout in a baking dish, place onion halves inside stomach of trout and using skewers poke thru one side of the belly into the onion and then out thru the other side of the belly.

In a large bowl mix all the vegetables, add garlic, basil. Season with salt and pepper. Fill the stomach with the vegetables and also around the trout.

Place butter on the vegetables, sprinkle white wine over the trout and cover with tinfoil.

Place tray in the oven and bake for 20 minutes

Serve on a platter garnished with lemons and rewana bread