Ingredients:

  • 2 whole trout (about 8-10 oz each), gutted and cleaned
  • 2 tablespoons olive oil (30ml)
  • 1 lemon, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped (15g)
  • 1/4 cup fresh dill, chopped (15g)
  • Salt and freshly ground black pepper to taste
  • Optional: 2 tablespoons white wine (30ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.
  2. Pat the trout dry with paper towels. Make 2-3 shallow slits on each side of the fish.
  3. In a small bowl, combine olive oil, minced garlic, chopped parsley, and chopped dill. Season with salt and pepper.
  4. Rub the lemon-herb mixture all over the trout, inside and out, making sure to get it into the slits. Place lemon slices inside the cavity of each trout.
  5. Place the trout on the prepared baking sheet. Drizzle with white wine (if using).
  6. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Serve the baked trout immediately.