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Oven trout

Category:	Lunch
Sub-Category:	Fish
Difficulty/Costs:	time consuming/expensive
Number of people:	12
Ingredients:	12 trout (best fresh) 2 networks lemons (6 to 8) 12 sprigs of rosemary 6 sprigs of parsley Olive oil Pepper Salt Red pepper Capers

Preparation:

First, the fish must be gutted and washed. Depending on where you obtained the trout, they might already be gutted. After they are washed, pad them dry. In particular, the abdominal cavity. Prepare big pieces of foil on the table. Those pieces must be bigger than the trout because you have to wrap them up. Put some oil on the trout and foil. Season the trout in- and outside with salt and pepper. Next, put the finely chopped capers into the abdominal cavities of trout. On top of the chopped capers add parsley and rosemary. If you like, the herbs can also chop because then they taste much more intensive. Before you wrap the trout in the foil add a lemon slice. The red pepper ensures a very special highlight. The motto here is: you also eat with your eyes. Bake the wrapped-up trout at 180-200 ° C for 20 to 30 minutes in the oven.