A great recipe for whole fresh trout that is easy to put together and takes less than an hour to complete.
Preheat your oven to 450 degrees.
Find a rimmed baking sheet that your fish will fit on, even if its diagonal, and maybe even its tail will slightly hang out. Line the tray with parchment paper without letting too much hang over the edges. Parchment paper will start to scorch on high temperatures.
Carefully inspect your fish, and rinse it again in clean water if you didn't just catch it and clean it today. Pat it dry.
Make three to four diagonal slices just into the flesh on both sides of the fish, the same angle as its side fins. This helps it to cook evenly.
Brush the fish with olive oil on both sides. Then season inside and out with sea salt and ground pepper.
Now layer in the garlic and shallots, evenly spreading across the cavity. Spread the lemon slices across and fill in with remaining fresh herbs.
Place cooking tray in the oven and set a time for 25 minutes. Check every two minutes after this until the main back fin slides out nice and easy, then it is perfectly roasted.
For a crispier outer skin you can broil for just a few minutes, keep a close watch to prevent burning.
Serve with extra lemon slices and drizzled with olive oil.