Method

1. Heat oven 180 degrees.
2. Clean each fish – lightly scrape away any loose scales.
3. Remove fins and trim tail to a sharp “M”.
4. Make a slit along the belly of the fish and remove all the guts.
5. Leave head on. Dry the inside with kitchen paper.
6. Spread 1 teaspoon of Hot Gooseberry Chutney along the inside of the trout.
7. Place each whole fish onto a large piece of lightly buttered greaseproof paper and fold paper into a long parcel crunching up the ends.
8. Place parcels on an oven proof tray and bake for 16-18 minutes depending on the size of the fish – check to ensure it is cooked through – the eyes should be white.
9. Serve a parcel on each plate or remove fish from parcels prior to serving and garnish with lemon.
10. Enjoy with minted new potatoes.