Wash and dry the trout, especially in the abdominal cavity. Spread out a sheet of aluminum foil. The arch should be a little larger than the fish, as this is to be wrapped. I put a good dash of olive oil on the aluminum foil and put the trout on top.
Now comes the creative part of the recipe - the filling: before the herbs, season the fish from the outside and especially from the inside in the abdominal cavity with pepper (coarse) and salt (both from the mill, if possible, because it is more aromatic). Then I add the capers into the abdominal cavity as I wish. Now add the finely chopped parsley and the sprig of rosemary. You can also chop it, but it makes rosemary even more aromatic than it already is.
The fish is now well filled on the aluminum foil. Before I wrap it up, I add some lemon zest, the red peppercorns (for the eyes) and more coarse pepper and salt. Wrap the fish and place in the oven at approx. 180-200 ° C for 20-30 minutes (depending on the thickness of the fish).
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