Freshly caught trout from the oven

Ingredients for 2 servings:

• 2 large trout(s), freshly caught
• 4 sprigs rosemary
• 60 g herb butter
• 2 cloves garlic
• 1 tsp, leveled sea salt from the mill
• 2 pinches of black pepper, freshly ground
• 2 slices of lemon
• e.g. lemon juice

Instructions

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

fast, juicy and aromatic

Clean the freshly caught trout thoroughly and pat dry. In the meantime, preheat the oven to 220°C and line a baking sheet with baking paper. Brush the baking paper where the fish will be placed lightly with melted herb butter. Season the trout well, both inside and out, and fill the belly cavity with fresh rosemary sprigs, lemon slices, the whole garlic clove, and the chopped herb butter. It’s very important that the rosemary is fresh; this allows for a particularly wonderful aroma. Place the seasoned fish on the baking sheet and cook in the oven on the middle rack for about 30 minutes, until the skin is crispy. Drizzle with lemon juice before serving, if desired.