2 whole rainbow trout, gutted and cleaned
1 tbsp olive oil
1 lemon, thinly sliced
sprigs various herbs, including parsley and variety of other herbs, such as thyme and dill
fresh horseradish, grated, to serve (optional)
- Heat oven to 220C/200C fan. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
- Bake in the oven for 20 mins until the fish is cooked through – the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.