Oven-baked trout with thyme and cherry tomatoes

Ingredients for 4 servings:

• 4 trout(s), gutted, scaled
• 1 handful of thyme, fresh
• some cherry tomatoes
• 2 small lemons
• 2 tbsp olive oil
• salt and pepper
• some bay leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the trout thoroughly, inside and out, and pat dry with kitchen paper. Pluck the thyme leaves from the stems (leave a few small sprigs for serving if desired) and then crush them in a mortar and pestle along with the oil, salt, and pepper. Massage the trout inside and out with the mixture. Wash the tomatoes, halve them, season them, and stuff them into the belly of the fish. Wash the lemons and also halve them. Now score the flesh several times and insert the bay leaves. Place the trout and lemons on a baking tray lined with baking paper and bake in the oven at 200°C (top/bottom heat) for 20-25 minutes. To serve, insert the reserved thyme sprigs and a slice of lemon into each gill. Green salad and baguette, for example, are suitable side dishes.