Baked trout in sage butter

Ingredients for 1 servings:

• 1 trout(s), ready to cook
• ½ lemon(s)
• n. B. herbal salt
• n. B. herb pepper
• 1 tbsp flour
• 30 g butter
• 7 sage leaves
• lemon wedge(s) for serving

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 33 minutes

Preheat the oven to 170°C fan/convection oven. Rinse the trout inside and out with cold water and pat dry. Cut a lemon slice from the halved lemon. Wash the sage and pat dry. Set 3 leaves aside, and cut the remaining sage into fine strips. Drizzle the trout inside and out with lemon juice and season. Halve the lemon slice and place it in the belly, along with three sage leaves. Coat the trout in flour. Heat the butter and sage in a pan and sear the trout for about 4 minutes on each side. Place on a baking tray lined with baking paper or in a casserole dish and finish cooking in the oven for about 10-15 minutes. Serve with a lemon wedge, if desired, and drizzle with the sage butter from the pan. Serve with sage potatoes and a mixed salad.