Ingredients
1. Whole trout, boned (1 1/2pounds)
2. butter (2tbsp)
3. grated lemon peel (2tsp)
4. juice of lemon (1lemon)
5. silvered sun dried oil packed tomatoes (3tbsp)
6. chopped parsley (1/2c)
7. salt (1/8tsp)
8. chicken stock (2c)
9. white rice (1c)
10. minced garlic (1clove)
11. minced onion (3tbsp)
12. butter, divided (4tbsp)

Method of preparation:-
1. Take a heavy frying pan, melt 3 tablespoon of butter in it. Reserve the 1 tablespoon of melted butter. Saute the onion, garlic and rice in butter over medium low heat for about 5 minutes by stirring it continuously until the rice get golden.

2. Now add the chicken stock and salt. Mix them, cover the pan and cook for about 15 minutes until the liquid gets absorbed. Take off the pan from heat, mix parsley, tomatoes, lemon juice and grated lemon peel.

3. Preheat the oven to 400 degrees f. Take a baking dish, grease it with butter. Now place the fish in the dish and butter on both sides. Put 1/3 to ½ cup of rice into the cavity of trout. Place the remaining rice around the fish.

4. Cover the surrounding rice with foil, leaving the fish exposed. Bake the fish for about 10 minutes until it gets firm and flakes easily with fork. Serve it immediately.

Number of servings – 3