1 x Brown or Rainbow Trout ( Straight from Jindabyne ), 1 x Lemon ( Thickly sliced, skin on )
Stuffing / Filling :
1 x small Onion ( Chopped roughly ), 1/2 bunch Parsley ( Chopped roughly ), 1/2 bunch Coriander, 1 x Tablespoon of Rock Salt, Freshly ground Black Pepper.
Preparation / Cooking :
Preheat oven to 200 degrees, stuff the Trout with the chopped Onion, Parsley and Coriander and place in a large Stainless Steel Poaching dish with a cup of water, Sprinkle some Rock Salt and Crack the Black Pepper on top of the fish, arrange the large, thick Lemon Slices on top.
Poach fish in oven until cooked ( No more than 1/2 hr, checking along the way ) and serve with some steamed Asparagus, Broccollini and Baked Potatoes