Ingredients (Serves 4)

• 4 trouts
• 1 small bunch fresh coriander
• 4 shallots, shredded finely
• 1 small yellow bell pepper, deseeded and very finely chopped
• 1 small red bell pepper, deseeded and very finely chopped
• 2 green chillies, deseeded and finely chopped
• 1 to 2 red chillies, deseeded and finely chopped
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 2 tsp caster sugar
• salt and pepper
• fresh coriander, to garnish
• salad leaves, to serve

1. Preheat the oven to 180°C. Wash the trout and pat dry with absorbent kitchen paper. Season the cavities with salt and pepper and fill with a few coriander leaves.
2. Place the fish side by side in a shallow ovenproof dish. Sprinkle over the shallots, bell peppers and chillies.
3. Mix together the lemon juice, vinegar and sugar in a bowl. Spoon over the trout and season to taste. Cover the dish and bake for 30 minutes or until the fish is tender and the flesh is opaque.
4. Remove the fish with a fish slice and drain. Transfer to warm serving plates and spoon the cooking juices over the fish. Garnish with fresh coriander and serve immediately with chilli bean rice in you wish.

“To make chilli bean rice to serve with this recipe, cook 225 g long grain white rice in boiling water. Drain and return to the pan. Drain and rinse a 400 g can kidney beans and stir into the rice along with 1 tsp each of cumin and ground coriander. Stir in 4 tbsp freshly chopped coriander and season well.”

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