Whole grilled trout with stuffed peppers

This can take some time to prepare and also to eat, but it's worth it! 

Be sure to choose a good fish when buying at the fishmonger or supermarket. Fish with bloodshot eyeballs are a no go. And also ask your fishmonger to gut the fish for you so you arrive home with a clean fish ready to cook.

Prepping the peppers:

For the peppers I created a mix of mayonnaise, greek yoghurt, fresh basil leaves, and a mixture of grated cheddar and mozzarella cheese. I stuffed this mix into each small pepper, entering through the top of the pepper, using the body of the pepper as a casing.

Grill these at 200 degrees for 30 mins if making them on their own.

The trout:

Wash the trout in cold water and make sure the entire fish is clean.

Bring to the boil a large pan of water, with a splash of olive oil and lemon rind for flavour. Place the whole fish in the water once boiling and immediately reduce the heat. You want to poach the fish lightly before putting under the grill. After about 15 mins in the water, delicately remove the fish. 

Place on a flat oven tray and coat in olive oil, making sure the entire fish is coated in oil.

Add the peppers to the oven tray and mix together, once all coated in olive oil, place under the grill for 30 mins or until the skin on the fish is golden and the peppers are blistered.

Serve with couscous or on it's own!