Summary

Ingredients

• 2 trout (s), fresh, approx. 00 - 300 g
• 1 tomato (s), possibly more
• 1 shallot (s)
• 1 clove garlic or ginger
• 0.5 ½ lemon (s), add the juice
• olive oil
• dill
• 1 teaspoon rosemary
• 1 teaspoon tarragon
• 1 teaspoon paprika powder, noble sweet
• salt and pepper
• Curry powder
• parsley
• possibly carrot (s)

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Instructions

1. If necessary, remove the fish, wash it and dry it a little. Cut both sides of the trout three times diagonally. Rub salt on both sides and inside, brush with oil and drizzle with lemon juice. Put the fish in an ovenproof dish.
2. Finely chop the garlic and all the herbs, put a small amount aside, and distribute the rest and the spices over, under and in the fish. Cut the shallot into half rings, slice the tomato, add some of the shallots and a slice of tomato to the fish, then distribute the rest under the fish and next to it. Scatter the put back herbs over the vegetables. Finally, pour a dash of olive oil over the whole thing again.
3. Place the fish in an oven preheated to 200 ° C and cook for about 20 - 30 minutes, depending on the size of the fish. It is important that the fish does not stay in the oven too long, otherwise it will get dry! If the fish can be pierced with a fork and the meat is white, the dish is usually ready.
4. If you want to make the whole thing a bit richer in vegetables, you can increase the amount of tomatoes and add carrots, etc., I only make the vegetables pure because of the taste they give to the fish. If you are not a fan of garlic, you can leave it out or replace it with ginger, it also tastes very good!