|Butter/Margarine||1 Ounce (25 Grams)|
|Onion||1 Medium, skinned and finely chopped|
|Fresh breadcrumbs||3 Ounce (75 Grams)|
|Lemon||1 , finely grated rind an juice|
|Lemon||1 , finely grated rind and juice|
|Whole trout||32 Ounce, cleaned and eyes removed (4 In Number, About 8 Ounce / 225 Grams Each)|
|Lemon wedge||3 (to garnish)|
|Lemon wedges||4 (For Garnish)|
|Chopped fresh parsley/Tarragon||1 Tablespoon (to garnish)|
|Chopped fresh parsley/Tarragon||4 (For Garnish)|
|Cucumber sauce||1⁄4 Cup (4 tbs) (For Serving)|
1. Put the butter into a medium ovenproof glass bowl and microwave on HIGH for 1 minute until the butter melts. Stir in the onion. Cover with cling film, pulling back one corner to vent, and microwave on HIGH for 5-7 minutes until the onion softens. Stir in the breadcrumbs, parsley, lemon rind and juice and the salt and pepper and mix together well.
2. Fill each trout with the stuffing, then slash the skin twice on each side. Place the trout side by side in a large ovenproof dish.
3. Cover with cling film, pulling back one corner to vent, and microwave on HIGH for 8-10 minutes, turning the trout over and re-positioning them halfway through cooking. Stand for 5 minutes before serving. Garnish with lemon wedges and parsley or tarragon and serve with cucumber sauce.