Ingredients:
4 small trout cleaned and washed,
juice of 1 lemon,
salt to taste,
1 bunch fresh basil - stalks removed,
1 stick butter,
4 medium-sized tomatoes, peeled seeded and cut into dice,
freshly ground black pepper

Rub the insides of the trout with lemon juice and salt and insert a few of the basil leaves into the body cavity of each. Melt the butter in a skillet, add the remaining basil leaves and then the trout. Fry over a low heat for about 20 minutes until cooked, adding the tomatoes and a grinding of pepper after about 15 minutes. Serve the trout on a bed of tomatoes and basil with boiled small whole potatoes.