At home in Tomadilly we often ate trout, the river Slaney a few fields down was so plentifully stocked with them. When we were young we were allowed to watch the night fishing if we promised to sit quiet at the riverside and not frighten the fish.

Serves:	4
Preparation time:	15 minutes
Cooking time:	20 minutes
Oven position:	top
Oven temperature:	gas mark 6 200°C, 400°F
Ingredients:	4 trout
	juice of 1/2 lemon
	seasoning
Sauce:	2 green or red peppers
	4-5 tomatoes
	1 tablespoon oil 15ml/ 1/2fl oz
	1 chopped shallot or small onion
	1 crushed clove of garlic
	cayenne pepper
	seasoning

Method for Trout
Clean out the trout, wash and dry well. Place in a greased ovenproof dish. Pour lemon juice over and season to taste. Cover with a greased sheet of greaseproof paper.

Method for Sauce
Blanch the peppers: put into cold water, bring to the boil and rinse under the cold tap. Skin the tomatoes: put into a bowl and pour boiling water over them; leave for a minute, peel off skins, remove seeds and slice. Heat the oil and add the shallot; cook until soft, then add tomatoes, crushed garlic, cayenne pepper and seasoning. Simmer to a rich pulp. Add the peppers and continue cooking for two or three minutes. Put through a sieve. Arrange the trout on a serving dish and spoon the sauce over it. Cook in the preheated oven for 20 minutes.

Watchpoint
It is helpful to leave the head on the fish while cooking. When the eyes turn white the fish is cooked.

From the Appletree Press title: The Irish Country Kitchen.
Also from Appletree: A Little Irish Cookbook.

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