Hi there.
We're approaching the end of August and I still don't feel 100 per cent but I wanted to share this simple, easy recipe with you.

It's fairly quick  to make and packed with flavour.
 
Serves 4

Ingredients:

4 large potatoes thinly sliced
2 large onions thinly sliced
2 chopped cloves of garlic
A pinch of nutmeg
2 fresh trouts
a pinch of dried parsley, oregano and thyme
1tbsp olive oil
juice of 1 lemon
1 pint of thick cream
salt and pepper to season
Fresh chopped parsley

Method

1. Preheat the oven to 180 degrees celsius
2. Wash the trouts well, then pat them dry.
3.Season the cavity of the trouts with salt, pepper and the herbs.
4. Drizzle with olive oil and lemon juice.
5.Cover with aluminium/tin foil and place in the fridge to marinade while you prepare the potatoes.
6. Fry the onions until translucent and add the garlic and nutmeg. Fry for a further 3 minutes on a low heat. Cook your slices of potatoes in water until it comes to a boil. Switch the cooker off immediately, drain the potatoes and pat them dry. This will ensure the potatoes will cook all the way through later on.

7.Pour some oil into a baking dish, place one layer of the sliced potatoes on top of it and season them with salt and pepper.
8.Distribute half of your fried onions mixture over the potatoes.
9.Place another layer of potatoes on top and season.
10.Distribute the remaining onions over the potatoes and cover with the last layer of potatoes. Season.
11.Pour the cream all over the potatoes and onion layers.
12.Cook in the oven for 20 minutes.
13.After 15 minutes remove the fish from the fridge and season the top of it.Set aside to allow it to come to room temperature.
14.After 5 minutes, place the fish in the oven over some aluminium/tin foil. 
15.Cook the fish and potatoes for a further 15 minutes. You can check if the potatoes are done by piercing through them with a fork or knife. The fish will be done if it feels really firm when you press on it.
16.Remove the fish and potatoes. Set the potatoes aside.
 You can then gently remove 2 fillets from each trout with a knife or spatula and remove the bones which should come off the flesh easily. Sprinkle them with the freshly chopped parsley.
17. Serve with some fresh seasonal steamed veg or a salad.