This roasted whole trout is flavored with fresh herbs, fennel and lemon. The unique flavors of this dish will leave your mouth begging for more! The fresher the fish the better tasting the meal.
- 2 whole Rainbow trout gutted and cleaned
- ½ bunch Fresh dill
- 1 tablespoon Olive oil
- 1 Fennel bulb sliced
- Salt and freshly ground black pepper to taste
- ½ bunch Fresh rosemary
- 1 Lemon seeded, sliced thinly and divided
Preheat the oven to 450 degrees F and oil a baking pan.
Arrange the fennel slices in the bottom of prepared baking pan.
Season each trout with salt and black pepper.
Stuff the cavity of each fish with half of lemon slices and fresh dill.
Layer the fish over fennel slices and top with remaining lemon slices.
Drizzle with olive oil and bake for about 10 minutes.
Reduce the temperature of oven to 400 degrees F and bake for about 12 more minutes.
Make sure it is cooked thoroughly and serve warm.
Garnish with fresh rosemary.