My fast trout in the vegetable bed

Ingredients for 2 servings:

• 300 g potato(s), waxy
• 300 g carrot(s)
• 4 cloves garlic
• 1 bunch of dill
• 1 bunch of parsley
• 2 trout(s)
• 1 tbsp oil (garlic)
• Cherry tomatoes, for garnishing
• salt and pepper
• Paprika powder
• Butter, margarine or oil, to grease the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Slice the potatoes and carrots and pre-boil them in lightly salted water. Grease the baking dish as desired and layer the carrots and potatoes. Arrange the halved cherry tomatoes and half a chopped bunch of dill, parsley, and two finely chopped garlic cloves on top. Rinse the thawed trout and pat dry, season inside and out with salt and pepper, and fill each with the remaining dill, parsley, and 1 garlic clove. Place the trout on the bed of vegetables, drizzle with garlic oil, and bake in a preheated oven at 220°C (top and bottom heat) for about 15 minutes on the middle rack. Then remove the aluminum foil and bake for another 10 minutes until browned.