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Enjoy this spicy fresh fish piping hot off the barbeque.

8 fresh rainbow trout, gutted and cleaned (ask the fishmonger at your local Morrisons to do it for you)
5 tbsp olive oil
1 onion, peeled and finely chopped
4 cloves of garlic, peeled and finely chopped
3 red chillies, deseeded and finely chopped
100g pine nuts
60g bag rocket
salt and freshly ground black pepper

Rinse the trout well and lay each one onto a sheet of greaseproof paper, large enough to wrap the fish in.
Use 3 tbsp of the oil to brush over the skin of the fish. Heat the remaining oil in a frying pan and add the onion, garlic and chillies, fry over a gentle heat until the onion has softened. Add the pine nuts and cook, stirring, until they begin to take on a golden colour. Remove from the heat and toss in the rocket leaves.
Use this mixture to fill the belly cavity of each fish, season and wrap well in the paper, then wrap the paper in foil. Barbeque for 7 minutes per side, or until cooked through.
Leave to rest in its wrapping for 5 minutes before carefully removing the paper and transferring to a serving plate.