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

  • 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.