Truites au Cresson

• 4 trout, about 350 g/12 oz each, cleaned and gutted
• 2

Preheat the oven to 200°C/400°F/gas 6. Wash the watercress and cut off the stalks. Lay in a flameproof gratin dish large enough to hold the 4 fish. Arrange the trout on top of the watercress and sprinkle on the white wine.

Cover the trout with greaseproof paper and set the dish