Herb trout on salad

Ingredients for 2 servings:

• 2 trout(s)
• 4 garlic cloves
• 1 lemon(s) (organic), grated peel
• 2 sprigs rosemary
• 4 sprigs of thyme
• salt and pepper
• 1 bunch arugula
• some cherry tomatoes
• some pesto
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simply

Gut and scale the fish – if you haven’t already done so – if possible. Finely chop the herbs and garlic, grate the lemon zest, and add it. I think you can add or swap out the herbs as desired. Rosemary gives it a Mediterranean flair, but parsley would certainly be delicious too! Fill the fish generously with the mixture, carefully seasoning the inside with pepper and salt, not too much salt because it will draw out the water! Sprinkle the skin on the outside with lemon juice, as desired, and season with salt and pepper. Then sear on both sides until the eyes are milky white. The meat is usually cooked through, but not dry. For the salad, wash and tear the arugula, then add the tomatoes. Other salads would certainly work as well; the arugula adds an interesting bitter note. For a Mediterranean flavor, I make a dressing with a few spoonfuls of pesto and olive oil. Serve with white bread with butter and a white wine!