I wish that I had lots of freshely fished trouts. The cooking methods are infinite, my preferite in order not to loose the flavour of the fish is that after cleaning put a little butter, salt, pepper and terragon or parsley in the inside and wrap the fish in silver foil. Then bake in the oven till cooked ( Time of cooking is according the size of the fish). Finish off in a lemon, butter and white wine sauce. Serve with a refreshing side salad from your allotment and new or newish boiled potatoes. Of course please do not forget a bottle or two of a nice dry white wine or rose' to go with your dinner or lunch. May I ask a question? are the trouts farmed or wild?
Regards
Don Vincenzo