Wash fish thoroughly and rub well with your hands under running water to degum them. Then pat dry.
Prepare three pieces of aluminum foil and place a dried fish on each. Now season on both sides. For this you can use a ready-made fish seasoning, but alternatively you can also work with salt and pepper, if necessary some granulated garlic and paprika. Finally, season the trout in the abdomen as well.
Divide the prepared, washed herbs into three portions and stuff each into a belly of the fish. Drizzle about 2 tablespoons of oil on each of the trout. Close the aluminum foil over the fish well and flap the sides up so that a kind of pan forms in which the fish now lies.
In the meantime, preheat the oven to 180 ° C.
Now put the finished aluminum packets on a baking sheet in the middle of the hot oven and let cook for about 45-50 minutes.
A browned roast potato without many extras goes perfectly with trout, but also delicious with baked rice and a nice salad with fresh herbs.
Tips: If you like, you can add a clove of garlic and possibly a cocktail tomato - we only like the fish with herbs!
Alternatively, you can prepare the parcels on the grill fire.
The most delicious version for us was the preparation in the smoking barrel - then takes about 1.5 hours with the body completely closed.
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