Method:

1. Prepare a baking tray with kitchen/ aluminium foil. 

2. Clean the trouts, cut in half (but not all the way through), pat-dry with a paper towel, make small cuts on one side. Set on your baking tray. 

2. Drizzle the fish with lemon juice (about half a lemon should be enough for the 2 trouts), sprinkle with salt and pepper, sprinkle with the fresh herbs, drizzle with a spoon of olive oil each and massage. 

3. Add one cracked but unpeeled garlic clove inside, together with a slice of lemon each. 

4. To make the chili butter, melt the butter in a small pan, add the fresh herbs, garlic, salt and pepper. Drizzle the fish with the butter.

5. Bake for around 20 minutes or until the fish is tender (careful not to overcook as this will make the fish dry). 

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Serving suggestion:

- bakaed potatoes (I half-cut full potatoes vertically - like in the picture - and bake for around 30-40 minutes or until crispy and golden with a drop of olive oil and pinch of salt on each potatoe) 

- any veggies, baked, steamed or raw

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Enjoy!

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