This is very nice, although non-traditional, way to prepare trout.

You can vary the stuffing to suit your taste.

1. Gut & wash 1 medium sized trout per person. Leave the heads & tails on.
2. Prepare a stuffing, by mixing together:

1. Either a normal stuffing with equal parts of soft white bread-crumbs, finely chopped onion, & finely chopped mushrooms; with half a level spoonful of dried thyme per fish, and an egg (or 2, as needed) to bind it,
2. Or a rich stuffing, with 2 parts tuna paté to one part chopped green olives.

3. Put the stuffing into the fish bellies, and place the fish on their backs (i.e. bellies up) in a deep pan large enough to hold them, but small enough to keep them from rolling over.
4. Pour in enough red wine (yes, red wine!) to bring the level halfway up the bodies of the fish.
5. Cover & place on the stove, on a medium heat. Reduce to a simmer when the wine begins to boil. (You can also cook them in the oven, at about 150°C.)
6. Cook for about 20 minutes (30 minutes for larger fish), either in the oven or in a pan on the stove. When fish is properly cooked, the meat should come easily off the bone, without the bones coming away too. You can test whether they are cooked with a fork, before deciding to take them off the heat.
7. Serve with vegetables of your choice, and some of the wine sauce that they were cooked in (you may need to strain it).