Trout with rosemary

This is another really simple dish. It works best with fresh bay leaves, but if, like me, you forget to go to the market, dried are ok. The rosemary must be fresh however.  

Per person


  1  medium trout per person — cleaned, washed and dried
  a couple of sprigs of rosemary
  4 or 5 slices of lemon
  4 or 5 bay leaves
  olive oil

  • Season the inside of the trout with salt and a little olive oil
  • Stuff the cavity with the rosemary, a coupe of slices of lemon and a
    couple af bay leaves
  • Put the rest of the bay leaves and lemon slices around the trout, wrap
    with silver foil.
  • Bake at 200 C for 15 – 20 minutes depending on the size of the fish.

Finished dish

3 thoughts on “Trout with rosemary

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