4 prepared rainbow trouts, about 350g each

50g butter, cut into four chunks

2 tbsp chopped fresh parsley

2 tbsp salt

(serves 4)

Rub the salt all over the trouts and into the stomach cavities. Leave for 1 hour.

Place the chopped parsley into the stomach cavities.

Place the fish on a baking tray, and a chunk of butter on top of each. Cook under a pre-heated grill at 180°C (350°F) for 7 minutes. Turn over and grilled the other side for a further 5 minutes. Check if the fish is cooked by inserting a fork near the main bone. If the flesh comes away, the fish is cooked. Serve.