Whole oven-baked trout

Ingredients

• 2 oven-ready trout (about 300 g each)
• 1 organic lemon
• 1 small bunch of dill or parsley
• 2 sprigs of thyme
• 1 garlic clove
• 40 g butter
• 1 tbsp rapeseed oil
• Salt, pepper

Method

1. Preheat the oven to 200 °C (conventional, top and bottom heat) and line a baking tray with baking paper.
2. Rinse the trout briefly and pat them thoroughly dry inside and out. Score the skin lightly two or three times on both sides.
3. Season the fish inside and out with salt and pepper.
4. Thinly slice half a lemon and the garlic. Fill the belly cavities with them, the herbs and half of the butter.
5. Lay the trout on the tray, melt the rest of the butter with the oil and brush the fish with it.
6. Cook them on the middle shelf for about 20 to 25 minutes. It is fine if the skin blisters a little.
7. Doneness test: the dorsal fin pulls out easily and the flesh on the bone is no longer glassy.
8. Serve the trout with the juice of the remaining lemon and the herbs from the belly cavity.

Tips

• With a fan oven, about 180 °C is enough. Every oven heats differently, the doneness test has the final say.
• Put thin potato wedges in the oven 15 minutes before the fish, then the side dish is ready at the same time.
• Instead of dill, tarragon, lemon balm or a few capers in the belly cavity also work well.

Rainbow trout: profile Brown trout: profile