How to make
Prepare the fresh herbs, wash them and drain them from the water.
Dry the cleaned and washed trout (fresh, cleaned of entrails and scales) and make 3-4 diagonal cuts on both sides with a sharp knife.
Line a baking tray with paper and transfer the trout to it.
Sprinkle the fish with freshly ground mixed pepper (black, pink and white pepper), salt and coarsely ground chili. Using your fingers, place some of the ingredients in the slits on the skin and in the bellies of the fish. Drizzle oil or olive oil over each fish.
Peel and finely chop the garlic cloves, distribute it in the slits and bellies.
Cut the tomatoes into not very thick circles. Put one or two tomato slices in the belly of each trout, tuck the rest under the fish.
Distribute the herbs again in the bellies of the trout and finally pour oil or olive oil on top.
Put the tray in the middle of preheated to 390°F (200°C) and bake the trout until the fish is ready for about 30 minutes or until the skin is crispy - you will know they are ready by looking at them - they turn milky white.
Serve the oven-baked rainbow trout with a salad and wine of your choice!
Bon appetit!
See more culinary secrets for delicious trout or read how to clean a trout.
