Summary

Ingredients

• 1 fish (salmon trout, approx. .3 kg.)
• 4 cloves garlic
• 6 tablespoon olive oil
• 2 tablespoon thyme, dried or 1 pot fresh cabbage
• 2 tablespoon dill
• 2 lemon (s), untreated
• salt and pepper

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Instructions

1. Wash the trout thoroughly, then pat dry. Incise the skin of the trout several times, drizzle with lemon juice and season with salt and pepper.
2. Next, finely chop the dill, squeeze the garlic and grate the lemon peel of the second lemons, squeeze the lemon. Mix the herbs (dill and thyme) with the olive oil, lemon juice and lemon zest and let it steep for a while.
3. Then fill the incisions of the fish with this mass.
4. Then place the fish on a baking sheet lined with aluminum foil (oil it a little beforehand) and cook in the oven preheated to 180 degrees for about 35 minutes.
5. Serve with boiled potatoes and a lemon butter sauce.