Summary

Ingredients

• 4 medium potato (s)
• 3 small zucchini
• 2 red pepper (s)
• 4 tomato (s)
• 100 g cream cheese, natural
• 1 scoop mozzarella
• 2 large trout (s), as fresh as possible
• 2 cloves garlic
• 1 bunch herbs (large bunch with parsley, sage, tarragon, dill) from the herb garden
• 1 bunch thyme (large bunch), fresher
• some olive oil
• Lemon juice
• salt and pepper
• Possibly a mixture herbs (fish seasoning) if necessary
• Fat for the shape

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Instructions

1. Peel the potatoes, dice them and fry them briefly in a little olive oil in a pan. Then put in a greased casserole dish (I used a second pan). Salt and pepper lightly.
2. Then do the same thing one after the other with the courgettes, peppers and tomatoes. Spread the cream cheese in small portions on the layered vegetables. Dice the mozzarella and sprinkle on top as well.
3. Wash the trout, pat dry and pour lemon juice over them. Then salt and pepper and - if available - season with fish seasoning. Chop the herbs, without the thyme, and rub the trout with them (always distribute everything in the abdomen). Peel the garlic and cut into slices. Spread all over the abdomen together with the thyme sprigs. Place the fish on top of the vegetables. Spread the remaining herbs on the vegetables. Close the baking dish with a lid.
4. Cook in a preheated oven at 180 ° C for about 45 minutes. Remove the lid for the last 10 minutes.
5. Remove the thyme stalks and garlic. Peel off the head, tail and skin from the cooked trout and then fillet them (cut open lengthways on the back and fold down to the front, then peel off the bones).
6. First arrange the vegetables on plates and put half a trout on each. Serve immediately.
7. Smells and tastes fantastic, a light summer pleasure.