Mix the oil with the parsley, dill, chives, salt, pepper, and lemon juice in a bowl to make the marinade.
Clean each trout thoroughly under cold water and pat dry.
Season the inside and outside of each trout with salt and pepper.
Place 1 slice of bacon and 1 piece of herb butter inside the abdomen of each trout. Alternatively, rub the herb butter directly into the abdomen to better release its aroma during marinating. If desired, add 1–2 sprigs of rosemary to each abdomen.
Tie each trout securely closed with kitchen twine.
Place the trout in a shallow dish, pour the marinade over them, cover, and refrigerate for 2 days.
Remove the trout from the marinade and pat dry with paper towels. Wrap each in aluminum foil.
Grill the foil-wrapped trout over medium heat for 15–20 minutes, or bake on a tray in a preheated oven at 180 °C (350 °F) for 20–25 minutes, until the fish is cooked through and flakes easily.
Serve with herb baguette, salad, fried potatoes, or boiled potatoes.
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