2 whole pieces of trout, filleted open
Juice of 1/2 lemon
2 tablespoons olive oil
2 tablespoons white wine
2-3 coves of garlic, minced
1 tablespoon (packed) fresh parsley, chopped
1/2 teaspoon dried chives
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
Sea salt and pepper, to taste
1. Line a baking sheet with foil. Place the whole trouts on the foil, filleted open.
2. In a small bowl, whisk together the lemon juice, olive oil, white wine, garlic, parsley, chives, tarragon, and thyme.
3. Pour the dressing over the trout, spreading it around evenly.
4. Sprinkle the salt and pepper over the trout.
5. Close the trout fillets and place them in the fridge for at least 30 minutes to marinate.
6. When you’re ready to cook the fish, place the oven on low broil and transfer the fish to a broiling pan, leaving the trout open.
7. Broil the fish until it's flakey and slightly golden brown/crispy on the edges.
8. Serve hot with some homemade sweet potato fries and a nice side salad.
9. Enjoy!