Fried trout in a roasting bag

Ingredients for 3 servings:

• 3 salmon trout or brown trout, gutted and ready to cook, approx. 250 – 300 g per fish
• 2 spring onions
• ½ pack of Italian herbs, frozen
• 1 tsp garlic oil, alternatively 2 garlic cloves
• 2 tbsp rapeseed oil or olive oil
• 1 large organic lemon(s), untreated
• 3 tbsp herb butter
• salt and pepper
• Dill, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

as an alternative to good old aluminum foil

For the filling, cut the spring onions into thin rolls. Cut the lemon from the center into 6 thin, roughly equal-sized slices and set these aside. Squeeze the juice from the outer parts of the lemon, add a pinch of salt and pepper, add the frozen herbs, stir in the spring onions, and mix everything well. Season the skin of the fish with salt and pepper and stuff with a teaspoon of the herb seasoning mix. Place two lemon slices into the belly of each fish. Carefully place the fish, if possible next to each other, in a sufficiently long piece of roasting bag. Add any excess seasoning mix and tie the roasting bag at the ends or close it with clips. Preheat the oven to approximately 185°C fan-assisted oven or 200°C top/bottom heat and roast the fish for between 25 minutes (translucent) and 35 minutes (well-cooked). Remove the baking tray with the fish from the oven and cut open the top of the roasting bag. Place a fish on each large, flat, well-warmed plate. Spoon the stock out of the roasting bag and drizzle it over the fish. Garnish with coarsely chopped dill. Serve with broccoli, boiled potatoes or rice (I use basmati rice), and a light dill or horseradish sauce. Special thanks to my dear colleague and passionate angler Josh for providing the freshly caught fish.