Oven-baked trout

Ingredients for 2 servings:

• 2 pieces of fish (trout, fresh), (no frozen goods!!!)
• 1 lemon(s)
• 2 sprigs rosemary
• 1 sprig(s) parsley
• salt and pepper
• Oil (olive oil)
• capers
• Pepper, red

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash and dry the trout, especially the abdominal cavity. Spread out a sheet of aluminum foil. The sheet should be slightly larger than the fish, as this is what will be wrapped. I add a generous splash of olive oil to the aluminum foil and place the trout on top. Now comes the creative part of the recipe – the stuffing: Before adding the herbs, season the fish on the outside and especially on the inside of the abdominal cavity with pepper (coarsely ground) and salt (both freshly ground if possible, as they are more aromatic). Then I add the capers to the abdominal cavity, if desired. Then I add the finely chopped parsley and the rosemary sprig. You can also chop this, but this makes the rosemary even more aromatic than it already is. The fish is now well stuffed on the aluminum foil. Before wrapping it, I add some lemon zest, the red peppercorns (for the eye), and more coarse pepper and salt. Wrap the fish and bake in the oven at 180-200°C for 20-30 minutes (depending on the thickness of the fish).