Ingredients:

  • 2 whole trout, cleaned and gutted, about 10-12 oz each (280-340 g)
  • 1 lemon, thinly sliced
  • 4 sprigs fresh parsley, roughly chopped
  • 4 sprigs fresh thyme
  • 3 garlic cloves, thinly sliced
  • 2 tbsp olive oil (30 ml)
  • 1 tsp sea salt (5 g)
  • ½ tsp freshly ground black pepper (1 g)
  • Optional: a pinch of smoked paprika or chili flakes for a hint of warmth
  • Lemon wedges (for serving, optional)
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Rinse the trout under cold water and pat dry with paper towels. Score the skin lightly on each side with a few diagonal cuts about ½ inch deep.
  3. Rub olive oil evenly over the outside and inside cavity of the trout. Sprinkle salt and pepper inside and out.
  4. Place lemon slices, garlic slices, parsley, and thyme sprigs inside each trout.
  5. Lay the stuffed trout flat on a lightly oiled baking tray or one lined with parchment paper.
  6. Bake in the oven for 20 to 25 minutes or until the trout flesh is opaque and flakes easily with a fork. Optional: Check internal temperature reaches 145°F (63°C) for safety.
  7. Remove from oven and let rest for a couple of minutes. Garnish with extra parsley and lemon wedges. Serve immediately.