Oranges no Lemons

I've been out and bought a trout. When we left for Malaga Airport Larisa gave me some bags full of foodstuffs she didn't want to leave in the fridge. Amongst which there was (is) a nearly full 3kg sack of Oranges. They are keeping well in the present cold climate here but I want to use them up before they eventually go bad so Trout with Orange has been on the menu today. Using other stuff from my cupboard (the brandy is from the miniature that I bought for a Sangria when you were here but never used) I have just done, and eaten this...............

Trucha con Naranja
INGREDIENTS
1 whole Trout, gutted and cleaned.
2 Oranges.
2tblsp Brandy.
1tblsp Olive Oil.
1tspn Paprika
Tarragon
Salt & Pepper

PREP
Zest both Oranges then slice one and juice the other into a small bowl.
To the juice add the Brandy, Olive Oil and Paprika and mix well.
Score the fish skin 3 or 4 times both sides, rubbing in the Tarragon and seasoning.

METHOD
Brush the fish cavity with the juice mix and then place a couple of halved Orange slices inside followed by a sprinkle of zest.
Place a layer of Orange slices in the base of a suitable roasting pan and place the stuffed fish on top. Brush the top with juice mix and sprinkle zest over. Pour remaining juice mix into the pan and bake in the oven at 190C/325F for about 25mins until the skin crisps.

I served mine with Creamed Spinach and Game Chips.