Ingredients

2 Tbsp Oil plus extra for drizzling 
200 g Baby leeks, sliced
2 Tbsp Seven Colours Grill Seasoning™️
2 cloves Garlic, chopped 
1 ½ cups Vegetable stock
1 ½ cup Brown basmati rice, cooked
120 ml Lemon juice 
1 handful Coriander, chopped
1 Kg whole trout, gutted and cleaned 
2 Lemons, sliced 

Method

Preheat oven to 200°C. Heat oil in a pan and fry leeks. Add Seven Colours Grill Seasoning™️ and garlic and fry until fragrant. Add stock and simmer. Remove from heat, add cooked rice and stir in juice and coriander. Place fish on a baking tray. Stuff the fish with the rice mixture. Close and secure with butcher’s string. Top with slices of lemons. Drizzle with oil and bake for 20 minutes.
TIP: Serve with Greek salad.