400 g Rainbow Trout
Salt & Pepper
60 ml Parsley chopped
10 ml Dried Thyme
2 Lemons sliced
30 ml White wine

Wash and clean the trout, but don’t remove the head. Place in a large, deep frying pan. Season with salt and pepper. Sprinkle with parsley, thyme and lemon.
Pour in the wine and enough water to cover the fish.
Bring to simmering point and simmer for 6 minutes.
Once the trout is cooked, lift out and place on an absorbents kitchen towel for a few minutes.
Serve with a bed of rice from daily allowance.