Summary

Ingredients

• 1 large trout (s), fresh
• 1 sprig rosemary
• 1 sprig thyme
• 1 sprig tarragon
• 5 stalks parsley
• 0.5 ½ carrot (s)
• 1 lemon (s)
• some butter
• Salt and pepper, crushed

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Instructions

1. Wash the trout and pat dry. Season the inside and outside with salt and crushed pepper. Then drizzle with lemon juice.
2. Now fill the belly with the whole herbs, the carrot and a quarter of the lemon.
3. Wrap the fish in aluminum foil with a little butter and place on the grill or in the oven for about 8-9 minutes on each side.