Lemon Herb Trout

Ingredients

• 1200 g pre-cooked trout (4 pieces)
• 2 garlic bulbs
• 4 Garlic cloves
• 8 sprigs lemon thyme
• 250 g Cherry Tomatoes
• 3 lemons
• 1 Shallot
• 0.5 bunch Parsley
• 3 tbsp oil
• 1 bundle flat-leaf parsley
• 0.25 bundle dill
• 0.25 bundle chives
• 3 tbsp yogurt (0.1% fat)
• 2 egg yolks
• 2 tsp mustard
• 1 lemon (juiced)
• 0.125 l olive oil
• 1 Garlic clove
• Salt
• Pepper

Instructions

1. 1.

   Rinse the trout under cold water and pat dry with kitchen paper.

2. 2.

   Make shallow slits on both sides of each fish, about 1 cm apart.

3. 3.

   Peel and finely chop the garlic cloves and shallot. Wash lemons, halve one, squeeze juice into the garlic‑shallot mix, cut the other into wedges. Halve cherry tomatoes. Wash herbs, shake dry, pluck leaves from stems and finely chop. Mix chopped herbs with the garlic‑shallot‑lemon mixture, season with salt and pepper, then stir in oil.

4. 4.

   Fill each trout with half of the herb mixture and place the remaining mixture on top; marinate in the refrigerator for about 1 hour.

5. 5.

   Meanwhile, wash and dry the remaining herbs, finely chop them, and combine all ingredients except oil in a blender. Pulse until smooth, gradually adding olive oil to achieve a homogeneous sauce.

6. 6.

   Halve garlic bulbs and spread garlic onto four small baking dishes. Arrange tomatoes on the dishes, place trout on top, drizzle with leftover marinade, add lemon wedges, and garnish with thyme sprigs. Bake in a preheated oven at 270 °C fan‑grill mode, move to the upper rack and grill each side for about 5 minutes.

7. 7.

   Serve hot with dip; pair with potatoes, white bread or rice.