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 trout
Salt and pepper
1 cup of sun dried tomatoes
10 slices of white bread
2 cloves of garlic
Mixed herbs

Directions

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