Trout from the River Nera (Umbria)

Fish

Ingredients

Trout - 6

Soft breadcrumbs - 10 tbsps

Salt and pepper

Parsley, finely chopped - 4-5 sprigs

Juice of 2 lemons

Olive oil - 1 cup

Clean the trout and wash them well. Combine the breadcrumbs, a little salt, a generous quantity of freshly ground pepper, the chopped parsley and lemon juice. Mix this well to a paste and stuff a little of it into each trout. Spread what is left over the top of the fish.

Heat the oil in a large, heavy pan, arrange the trout  in it in one layer and cover the pan - or use two pans. Transfer to a moderate oven (375F) and bake for about 20 minutes, or until the fish flake easily with a fork.

Serves 6