Baked Trout

2 tablespoons polyunsaturated vegetable oil
2 cloves garlic, peeled and crushed
2 onions, peeled and finely chopped
100 g/4 oz mushrooms, chopped
2 tablespoons capers
2 tablespoons wholemeal dour
25 g/il oz ground almonds
4 x 225 g/8 °a trout, cleaned, washed and dried
2 tablespoons chopped parsley
pinch of chopped madoram
1 teaspoon salt
V2 teaspoon freshly ground black pepper
150 mUlti pint chicken stock
Garnish:
parsley sprigs
toasted flaked almonds

Heat the oil in a large, shallow flameproof casserole or heavy-based pan. Add the garlic and onions and fry gently for 5 minutes until the onions are soft and golden, stirring occasionally. Stir in the mushrooms, capers, flour and ground almonds and fry gently for a further 3 minutes.

Put the trout on top of the onion mixture, then sprinkle with the parsley, marjoram, salt and pepper. Pour on the stock.

Bake in a preheated moderately hot oven (200`C/400 °F, Gas Mark 6) for 25 minutes, basting twice. Garnish with sprigs of parsley and sprinkle with toasted almonds. Serve with green beans and boiled new potatoes.

SERVES 4