2 filets of rainbow trout
1 inch cube of fresh ginger, sliced thinly
3 green onions, chopped
10 whole black peppercorns

Aioli:

4 small cloves of garlic
2 eggs
1tsp salt
1 tbsp rice wine vinegar
juice of lime
2 tsp Roghan Josh masala
150 ml olive oil
150 ml vegetable oil

Place trout fillets on a sheet of aluminum foil large enough to cover the fillets. Lay the ginger, onions and peppercorns on the fillets and cover and seal with the foil. Bake in a 250 oven for 20-30 minutes or until fish is tender. This may take less time in a convection oven.

To make the aioli, put all the ingredients except the oil in a food processor or blender, add a few drops of oil and turn on the food processor, until the garlic is broken up and ingrdients look well mixed (under a minute). Add the rest of the oil gradually in a fine stream, the finer the better. Add more salt to taste.

When the fish is cooked, remove the ginger and peppercorns and spoon onto a warmed plate. Decorate with a large, sinuous swag of aioli. Serve with wild rice and a slice of lime.