Rainbow trout is such a flavourful fish that it needs very little help when being cooked. You can also put this on a braai and let the trout cook in the foil until it’s ready to serve.
What You'll Need - Serves 2
2 Whole Trout
1 Box Vine Tomatoes
100g Black Olives
4 Garlic Cloves
2 Large Rosemary Sprigs
4 Thyme Stems
Salt & Pepper
Prep - 15 Minutes
Preheat oven at 300 degrees (grill)
Pat down the trout with a paper towel to remove any excess water
Place the trout on a large piece of foil
Season the skin and inside the fish with salt and pepper
Slice the 1/2 lemon and layer 2 slices inside each trout.
Crush the garlic cloves and place 1 in each trout
Place a thyme stem and half a rosemary stem in each trout
Place the tomatoes and olives around the trout
Place the remaining garlic, thyme and rosemary around the tomatoes and trout.
Season the tomatoes with salt and pepper
Splash some olive oil onto the fish and tomatoes
Cover the fish completely with foil
Let's Get Cooking - 20 Minutes
Place the foil into a oven tray and place into the oven
Bake the fish for 15 minutes with the foil on
Remove the foil covering the fish and grill for another 5 minutes without the foil (to crisp up the skin)
Once cooked, squeeze the juice of the other half of the lemon onto the cooked fish
Serve and enjoy.