Ohrid-style baked trout (Ohridska pastrmka)

1. Wash the cleaned trout (4 fish), pat dry, season inside and out with salt and pepper, and put a slice of lemon and a few sprigs of parsley in each cavity.

2. Brush the base of a roasting tin with half the olive oil and scatter in the onion, thinly sliced into half-moons.

3. Dice the tomatoes and mix with the crushed garlic, paprika, remaining olive oil, a pinch of salt and the white wine.

4. Lay the fish on the bed of onion, pour over the tomato mixture and bake in an oven preheated to 200 °C for 25-30 minutes, basting with the juices halfway through.

5. It's done when the flesh comes away easily from the backbone and the tomatoes have softened into a sauce.

6. Serve sprinkled with chopped parsley, with lemon wedges and boiled potatoes.

Tip: The true Ohrid trout (Salmo letnica) lives only in Lake Ohrid and is now protected – you can make this exactly the same way with rainbow or sea trout.