Lemon Trout from Oven

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the trout inside and out with cold water and pat dry with kitchen paper.
Slightly incise the fish skin several times. Cut the garlic and lemons into thin slices.
Season the trout inside and outside with salt and pepper and rub 2 tablespoons of olive oil each.
Place the fish on a parchment-lined baking sheet. Fill the abdomen with 2 sprigs of thyme and 3 slices of lemon and the garlic slices.
Spread the rest of the thyme and garlic and the rest of the lemon slices on the baking tray. Drizzle the trout with olive oil.
Fry the fish in the preheated oven at 220 ° C top / bottom heat on the middle rack for 20 minutes.
It goes well with baguette and a green salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.