Trout in breadcrumb blanket

We celebrated my return from GP land and the late Indian summer with a yummy trout recipe. This is an easily adaptable recipe so feel free to chop and change to suit your particular taste and accommodate what's available in the fridge!

Trout in Breadcrumb Blanket (Served with rustic carrot mash)

Oven time: approx 10-15 minutes

Prep time: 15 minutes

Serves 2

• 2 whole trout
• 2 mini loaves of onion bread (Co-op)
• 1 small red chilli
• 4 tbsp tomato and chilli chutney
• 6 tbsp olive oil
• 4 tbsp of fresh chives
• 1 tsp of fresh thyme
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of sugar

Give the trout a good rinse. Carefully remove the backbone by easing the bones away from the flesh and butterflying from the tail. Pat dry and place on some baking paper which has been drizzled with some olive oil and a sprinkle of sea salt. The trout should be lying skin down, pink flesh facing upwards.

Dollop 2 tbsp of chutney on each of the trout and spread out evenly on to the flesh. Leave to marinade as you prepare the breadcrumb blanket. In a food processor or by hand, break up the onion bread in a rough crumb consistency. Mix well with a finely chopped chilli, chives and thyme. Add 6 tbsp of olive oil. Season with salt, pepper and sugar. Mix thoroughly by hand and press onto the trout - the chutney should help the mixture stick.

Bake in a pre-heated oven at 170 C for 10 minutes. Check that breadcrumbs are golden and crispy. It may need up to 15 minutes.