Rainbow trout is such a flavourful fish that it needs very little help when being cooked. 

What You'll Need - Serves 2 

  • 2 Whole Trout
  • 1 Box Vine Tomatoes
  • 100g Black Olives 
  • 4 Garlic Cloves 
  • 1 Lemon
  • 2 Large Rosemary Sprigs 
  • 4 Thyme Stems 
  • Salt & Pepper 
  • Olive Oil

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.