Smoked Lake Trout with Sauteed Peppers

• 4 sweet green frying peppers
• 8 small yellow hot peppers
• Olive oil
• Salt and freshly milled black pepper
• 4 smoked trout, preferably boned with head and tail intact (6 to 8 ounces)
• 2 to 3 lemons, halved
• Freshly grated horseradish

Preheat the oven to 300°. Cut both types of peppers lengthwise and remove the seeds and veins.

Lightly coat a heavy skillet with olive oil. Sauté the peppers until they give off their juices and wilt.

Season to taste with salt and pepper. Place the trout on a baking sheet and heat in the oven for 10 minutes. Serve with the peppers, fresh lemon wedges, and freshly grated horseradish.