STUFFED TROUT WITH YOGURT SAUCE

Preparation Method :

• Combine ham with the green pepper, onion, breadcrumbs and lemon juice.
• Sprinkle the fish cavity with salt and pepper.
• Stuff the fish with the sausage mixture and place on lightly-oiled foil. Seal the ends to form a parcel and bake in a pre-heated 180°C/350°F/Gas Mark 4 oven for about 20-30 minutes, or until the fish feels firm and the flesh looks opaque.
• Combine the yogurt, garlic powder, coriander and seasonings to taste.
• Remove the fish from the foil and transfer to a serving plate. Spoon some of the sauce over the fish and serve the rest separately.