1. Remove heads of fish & slit along belly right down to the tail. Gut & wash inside & out gently in cold water. Filleted trout are also available.

2. Put the fish on a board, on it's stomach & gently but firmly run your fingers along the center bone. This will loosen the bone, turn the fish over & gently pull out the bone. If it does not come aaway in one piece, simply pull away the remaining pieces in exactly the same way.

3. Now cut the fish lengthwise into half. Cut each half into 3 pieces.

4. Crush the garlic & salt together to a smooth pulp. Add the rest of the ingredients & mix thoroughly.

5. Put 1 teaspoon of the marinade over each piece of fish & spread it so that it coats the entire surface. Place any remaining marinade on the fish & place the fish in a covered container. Leave to marinate in the refrigerator 3-4 hours. Remove from the refrigerator 30 minutes before cooking.

6. Arrange the fish, skin side down, in a shallow dish, with the thin end towards the center of the dish. Cover with pierced plastic wrap. Cook on 50% (medium) power for 4 minutes.

7. Turn the fish over, skin side up, & cook, covered as before, for a further 2 minutes.

8. Allow to stand for several hours, then reheat on 50% power & serve.

flavor improves if you cook the fish in advance & allow it to stand. It

reheats perfectly.

For microwave ovens lower than 700 watts: 500 watts: add 40 seconds to every

minute stated in recipe. 600 watts: add 20 seconds to every minute stated in

recipe. 650 watts: only a slight increase in overall time necessary.