Herb-stuffed baked trout with potatoes and carrots

Ingredients

For 1 serving

• Trout250 g
• Potatoes180 g
• Carrots100 g
• Parsley5 g
• Rosemary2 g
• Lemon0.3
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish

Method

1. Heat the oven to 200 °C (conventional). Wash the potatoes and peel the carrots and cut them into wedges of about 2 cm; toss them in a baking tin with half the oil and salt.
2. Roast the vegetables for 15 minutes, until they start to colour.
3. Meanwhile gut the trout if it hasn't been done, rinse it inside and out and pat dry. Wash the parsley and rosemary and thinly slice the lemon.
4. Season the cavity with salt and black pepper and stuff it with the parsley, rosemary and lemon slices.
5. Lay the trout on the vegetables, drizzle with the remaining oil and roast for another 20 minutes, until the skin is taut, the eye white and the flesh comes away easily from the backbone.
6. Fillet the trout with a knife and fork and serve with the potatoes and carrots.