Summary

Ingredients

• 550 g potato (s), waxy
• 5 tablespoon olive oil
• 2 trout (s), ready to cook, approx. 400 g each
• 1 lemon (s), organic
• 2 stems parsley, smooth
• 3 stalks thyme
• 1 small clove garlic
• salt and pepper
• Parsley, curled for the garnish

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Instructions

1. Peel the potatoes and slice them thinly. Mix with 1½ tablespoon oil and season with salt. Then distribute the potatoes evenly on a tray. Put in the hot oven and pre-cook for 8 minutes in the upper third of the oven at 220 °.
2. In the meantime, cut diagonally into each trout four times. Salt and pepper the trout, cut 2 slices from the lemon and quarter the lemon slices. Put 1 piece of lemon in each of the incisions.
3. Mix the potato slices briefly with a wooden spatula. Place the trout on top and drizzle with ½ tablespoon oil. Cook in the hot oven at 200 ° on the middle shelf for 10 minutes.
4. Pluck the parsley and thyme leaves from the stems and coarsely chop with the garlic. Finely chop the herbs and garlic in a lightning chopper and mix with 3 tablespoon oil. Season the herb oil with salt, pepper and 1-2 squirts of lemon juice. Drizzle the herbal oil over the trout and cook for another 10 minutes.
5. Arrange on plates with curly parsley and serve.