Thai Spiced Trout

4 Trout fillets cleaned skin on approximately 6 oz each (180g)
¼ cup vegetable oil (60ml)
Zest of 2 lemons
1 tablespoon green Thai curry paste (15ml)
1 tablespoon light soy sauce (15ml)
2 tablespoons mango chutney (store made) (30ml)
1 bunch spring onions fine chopped
Salt and pepper to taste (note you may not need the salt as soy sauce is salty)

In a non-reactive bowl combine oil and lemon zest. Add Thai curry paste, soy sauce, mango chutney and chopped green onion. Place the trout fillets on a tray and pour marinade overtop. Cover and place in the refrigerator for at least 2 hours.