Baked Trout With Orange

• 4 12- to 14-oz (375- to 425-g) trout, cleaned
• 4 large thyme sprigs
• 4 large parsley sprigs
• 1/4lb (125 g) mushrooms, sliced
• 2 shallots, chopped
• 1/4 cup (60 ml) white vinegar
• grated zestand juice of 1 orange
• salt and black pepper
• orange slices and thyme sprigs to garnish

STEPS :

1. With a knife, make 2 diagonal cuts in the flesh on both sides of each trout.
2. Strip the thyme and parsley leaves from their stalks. In a bowl, combine the mushrooms, shallots, white vinegar, orange zest and juice, thyme and parsley leaves, and salt and pepper to taste.
3. Reserve one-quarter of the mushroom and herb mixture to spoon over the stuffed trout.
4. Stuff the trout with the remaining mushroom and herb mixture.
5. Arrange the trout in a nonmetallic ovenproof dish and spoon over the reserved mushroom mixture. Cover and chill for 4 hours.
6. Bake in a 350°F (180°C) oven for 20-25 minutes until the fish is opaque and flakes easily. Garnish the trout with the orange slices and thyme sprigs and serve immediately.

Stuffing the trout

Hold open the cavity of each trout with 1 hand, and spoon in one-quarter of the mushroom and herb mixture.