Dylan's baked trout

Brought up on the shores of Lake Tarawera, chef Dylan Wright has had a steady supply of fresh rainbow trout to experiment with. The following recipe is one of his favorites and is very simple.

However, you must remember to catch a trout first.

Ingredients

1 to taste	Salt & freshly ground pepper
1	Trout (Main)
1 cup	Sun-dried tomatoes
10 slices	White bread
2	Garlic cloves
1 to taste	Mixed herbs

Directions

1. Fillet the trout, do not skin.
2. Lay fillets out on a baking tray, skin side down.
3. Put sun-dried tomatoes, bread, garlic and mixed herbs in a kitchen whizz.
4. Add oil from the sun-dried tomatoes and blend to a firm moist consistency.
5. Add salt and pepper to taste.
6. Completely cover both fillets with the mixture and firmly mold to the fillet by hand.
7. Bake for 15 minutes at 180 degC.
8. Serve with lemon juice and a freshly tossed salad.