Spicy trout from the oven

Ingredients for 2 servings:

• 2 trout(s), fresh, approx. 200 – 300 g
• 1 tomato(s), possibly more
• 1 shallot(s)
• 1 clove(s) garlic or ginger
• ½ lemon(s), the juice
• olive oil
• dill
• 1 tsp rosemary
• 1 tsp tarragon
• 1 tsp sweet paprika powder
• salt and pepper
• curry powder
• Parsley
• possibly carrot(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super juicy and aromatic

Gut the fish if necessary, wash it, and dry it lightly. Make three diagonal cuts on both sides of the trout. Rub both sides and the inside with salt, brush with oil, and drizzle with lemon juice. Place the fish in an ovenproof dish. Finely chop the garlic and all the herbs, setting a small amount aside, and distribute the rest and the spices over, under, and inside the fish. Cut the shallot into half rings, slice the tomato, add some of the shallots and a slice of tomato to the fish, and then distribute the rest under and alongside the fish. Sprinkle the reserved herbs over the vegetables. Finally, drizzle with another splash of olive oil. Place the fish in an oven preheated to 200°C and cook for approximately 20-30 minutes, depending on the size of the fish. It’s important not to leave the fish in the oven for too long, or it will dry out! When the fish can be easily pierced with a fork and the flesh is white, the dish is usually ready. If you want to make the dish a bit more vegetable-rich, you can increase the amount of tomatoes and add carrots, etc. I only add the vegetables for the flavor they impart to the fish. If you’re not a fan of garlic, you can leave it out or replace it with ginger; that tastes great too!