Trout with Orange Butter Sauce

Place 25g(1oz) butter in bowl & microwave for 30 seconds to melt. Add 1 small chopped onion, cover & microwave for 2 mins. Stir in a handful of chopped mushrooms, cover & microwave 1 min. Stir in fresh breadcrumbs made from 2 slices bread (6 tbsp approx), 2 tbsp chopped fresh parsley or dried, salt & pepper. Bind together by adding 1 beaten egg.

Place one trout fillet into a shallow dish & a good layer of the above mixture, then another trout fillet on top of this (serves 2 people). Cover & cook for 5 mins, turn the dish & cook 4 mins. Leave to stand covered whilst preparing orange butter sauce:

In jug melt 25g(1oz) butter & a pinch of castor sugar by microwaving 1 min. Add 3 tbsp of tinned mandarin oranges or 1 orange thinly sliced, 8 tbsp orange juice & 1.5tbsp lemon juice then microwave 2 mins. Spoon over trout & serve with fresh dill or parsley.

I serve with curly kale & tinned new potatoes:

whilst fish is cooking by using a steaming dish on top place a handful of curly kale in steaming bowl, arrange tinned new potatoes on top of kale in the middle; then cover the potatoes with more kale.