Trout from the oven

Ingredients for 4 servings:

• 4 trout, ready to cook (fresh or frozen)
• 4 large potatoes, waxy
• 100 g tomatoes, dried
• 2 garlic cloves
• 100 ml fish stock
• 5 tbsp olive oil
• 8 slices of Parma ham
• 100 g olives, black pitted
• salt and pepper
• Thyme, fresh or dried
• Sage, fresh or dried
• Rosemary, fresh or dried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the trout with cold water and lightly salt the inside. Peel the potatoes, slice them thinly, and arrange them on a deep baking sheet lined with baking paper. Finely dice the garlic and slice the sun-dried tomatoes, then arrange them on top of the potatoes along with the olives. Season with salt and pepper, drizzle with 2-3 tablespoons of olive oil, and sprinkle with the herbs. Place the trout on the potato and spice mixture, top with Parma ham, and season with pepper. Drizzle with the remaining olive oil and pour in the fish stock. Bake at 180°C for 30 to 35 minutes. Serve with baguette bread.