Our baked trout with fresh herbs is a tasty and satisfying meal perfect for summer nights or cold winters. Cook this dish in a Bosch oven to ensure evenly baked fish that is tender on the inside.
Ingredients | For 4 servings
3 tbsp. fresh rosemary
3 tbsp. lemon thyme
3 tbsp. fresh tarragon
3 tbsp. fresh oregano
5 tbsp. olive oil
1 tbsp. lemon pepper
3-4 tbsp. mixed peppercorns
4 fresh trout, approx. 8 oz. each, oven-ready
4 sprigs curly-leaf parsley
1 tsp. cocoa powder
2 tbsp. butter
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.
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.
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.