4 portion-sized trout (275-400g/10-14oz each)
1 medium onion, finely sliced
100g/4oz mushrooms, finely sliced
2 sprigs fresh thyme (optional)
2 tbsp clear honey
120ml/4fl oz white wine (or pineapple juice)
2 tsp cornflour
Salt & pepper
pineapple pieces (lightly sauteed) to garnish
Prepare trout by removing heads and trimming tails and arrange in a shallow ovenproof dish.
Scatter onions, mushrooms, thyme and cumin on top. Heat the honey in a saucepan over a low heat, add the wine and seasoning to taste.
Pour marinade over trout. Cover and leave in a cool place for one hour.
Preheat the oven to 170C/325F/Gas 3. Cover the trout with aluminium foil and bake for 25-30 minutes.
Remove trout from cooking liquid and keep warm. Thicken sauce with the cornflour, mixed in a little water, and pour over trout.
Serve trout with hot pineapple pieces, saute new potatoes and broccoli spears.
Typical Nutritional Information per portion: