in Recipes

Lemon trout from the oven

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Ingredients for 4 servings:

  • 4 trout, approx. 250 g each
  • 3 cloves garlic
  • 2 lemon(s), organic
  • 1 pinch(s) of salt and pepper
  • 10 tbsp olive oil
  • 10 sprigs of thyme

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rinse the trout inside and out with cold water and pat dry with kitchen paper. Lightly score the fish skin several times. Thinly slice the garlic and lemons. Season the trout inside and out with salt and pepper and rub each with 2 tablespoons of olive oil. Place the fish on a baking tray lined with baking paper. Fill the belly cavity with 2 sprigs of thyme, 3 slices of lemon, and the garlic slices. Distribute the remaining thyme and garlic, as well as the remaining lemon slices, on the tray. Drizzle the trout with olive oil. Roast the fish in a preheated oven at 220°C (top/bottom heat) on the middle rack for 20 minutes. Serve with baguette and a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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