100g soft butter
2 cloves garlic, crushed
1 bunch sage, 1 tbsp chopped leaves, remaining leaves reserved
4 small whole rainbow trout, cleaned
8 fresh bay leaves
8 long thin slices prosciutto
2 small red apples, cut into rounds
1 fennel bulb, cut into wedges
1 leek, halved lengthways then halved widthways
2 tbsp extra virgin olive oil
Preheat oven to 180°C. Zest lemon with a fine grater then slice the lemon. Combine zest, butter, garlic, chopped sage and salt and freshly ground black pepper to taste in a small bowl.
Place trout in a large baking tray. Place a small spoonful of butter mixture and one bay leaf and lemon slices into each cavity. Wrap each trout in 2 slices of the thin prosciutto.
Place apple, fennel and leek around the trout. Dollop with remaining butter mixture; sprinkle with remaining sage leaves, bay leaves and lemon slices.
Drizzle with oil. Season with salt and freshly ground black pepper.
Bake for 30 minutes, basting occasionally with juices, or until trout is just cooked and vegetables are tender. Serve.
These flavours would also work beautifully with salmon or ocean trout fillets. Adjust the cooking time accordingly.