Ingredients
Scale
- 4 whole trout, cleaned and gutted (about 1–1.5 lbs each)
- 2 lemons, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- Salt and freshly ground black pepper
- Optional: 2 tablespoons capers, rinsed
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it.
- Prepare the Fish:
- Rinse the trout under cold water and pat them dry with paper towels. Make 3-4 diagonal cuts on each side of the trout.
- Season the Trout:
- In a small bowl, mix the olive oil, minced garlic, parsley, and dill. Season this herb mixture with salt and pepper.
- Rub the herb mixture inside the cavities and over the outside of each trout. Place several lemon slices inside each cavity and if using, sprinkle the capers inside as well.
- Arrange for Baking:
- Place the trout on the prepared baking tray. Arrange the remaining lemon slices around and on top of the fish.
- Bake:
- Bake in the preheated oven for about 20-25 minutes, or until the trout flesh is opaque and flakes easily with a fork.
- Serve:
- Carefully remove the trout from the oven. Serve hot, garnished with additional fresh herbs and lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
