Trout with Lemon Myrtle

Ingredients

Trout 4 whole fish

Orange 1

Salt, pepper

Lemon myrtle powder 2 tsp

Yoghurt 1 cup

Flour 1 cup

Butter 2 tbsp

Method

Wash and dry the trout well and toss them in the flour.  Peel the orange, cut into 8 pieces and place 2 pieces inside each trout.  Sprinkle with salt, pepper and 1 tsp of lemon myrtle powder.  Place a baking tray on the hot plate on medium heat, melt 1 tbsp butter and brown each trout on both sides.  Cook in a moderate oven (200-220deg) for about 15 minutes.  Place the trout on a serving dish and keep warm.  Add the remaining butter and lemon myrtle powder to the baking tray, bring to the boil and then pour sauce over the trout.  To finish, add 1 tbsp of yoghurt to each trout.  To serve, you can also sprinkle trout with toasted flaked almonds if you wish. (It looks good and tastes good too.)