Herb Roasted Trout

Ingredients

• 4 trout (about 500 g each, ready to cook)
• 1 bunch thyme
• Salt
• black pepper (freshly ground)
• 3 tbsp olive oil
• 2 lemons
• 4 bay leaves
• 8 garlic cloves

Instructions

1. 1.

   Preheat the oven to 225°C. Wash and pat dry the trout inside and out. Remove half of the thyme leaves, finely chop them. Brush the trout inside and out with olive oil, season both sides with salt, sprinkle thyme on the outside, and place remaining thyme stems into the cavities.

2. 2.

   Halve the lemons and flatten the ends. With a knife tip, score each lemon half and insert a bay leaf. Peel and roughly chop the garlic. Place the trout with garlic and lemon halves on a baking sheet and roast for about 12–15 minutes in the preheated oven. The trout is done when the flesh can be separated from the spine at the thickest part of the fillet. If it separates easily, it's cooked; if not, bake a few more minutes. Plate the trout with lemon and garlic and serve.