Trout with herbs
Ingredients
4 servings:
3 tbsp fresh rosemary
3 tbsp lemon thyme
3 tbsp fresh tarragon
3 tbsp fresh oregano
3 tbsp olive oil
Chilli salt
1 tbsp lemon pepper
3/4 tbsp mixed peppercorns
4 approx. 8 oz. each, oven ready fresh trout
1 lemon
Sea salt
4 sprigs curly-leaf parsley
1 tsp cocoa powder
2 tbsp butter
Instructions
Step 1
Rinse and dry the herbs (rosemary, thyme, tarragon, oregano). Chop half of the herbs finely and set to the side. Coat the bottom of a baking pan with olive oil. Sprinkle the chilli salt, lemon pepper and mixed pepper over the top. Sprinkle all the herbs evenly on top.
Step 2
Rinse the trout in cold water and pat dry with a kitchen towel. Grate the lemon and set the zest aside and squeeze the lemon for lemon juice. Drizzle the trout with lemon juice and season with sea salt both inside and out. Place a sprig of parsley inside each trout and add a little lemon zest.
Step 3
Place the trout onto the baking pan. Sprinkle the chopped herbs on top, cocoa powder. Break the butter into small pieces and spread evenly over the top of the trout. Bake at 375°F for about 20 minutes or until the trout reaches an internal temperature of 145 °F.