Salmon trout from the oven

Ingredients for 4 servings:

• 1 salmon trout(s)
• 4 garlic cloves
• 6 tbsp olive oil
• 2 tbsp rapeseed oil or clarified butter
• 2 organic lemons
• 2 tbsp thyme
• 2 sprigs rosemary
• 2 tbsp dill
• salt and pepper
• fish seasoning

Instructions

Working time approx. 45 minutes; Rest time approx. 6 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 51 minutes

Squeeze the garlic cloves. Grate the zest and juice one lemon. In a bowl, mix the olive oil with the garlic, thyme, dill, lemon zest, and lemon juice and let it stand for a while. Wash and pat the salmon trout dry. My trout weighed 2.8 kg and was over 60 cm long. Angler’s luck. Squeeze the second lemon and drizzle the trout inside and out. Score both sides of the trout’s skin. Then fill the scores with the prepared mixture and lightly brush the entire trout inside and out. Season everything with salt and pepper, including the belly. I also used fish seasoning on both sides. Line a baking sheet with three layers of aluminum foil and place the trout on it. Pull up the sides of the aluminum foil slightly. Place three rosemary sprigs in the belly. Drizzle the trout with rapeseed oil or clarified butter and bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for about 60 minutes. Depending on the size of the salmon trout, the baking time may be shorter. Brush the salmon trout occasionally with oil from the baking sheet or pour the oil over it with a spoon. This was served with parsley potatoes and a lemon, butter, and dill sauce. Note from Chefkoch.de: If you don’t want to use aluminum foil, use parchment paper or baking paper for the package. Using lemon juice and salt is recommended for health reasons. Aluminum foil lined with baking paper on the food-facing side has also been available for some time, and this is also recommended.