Baked Rainbow Trout with Garlic, Thyme and Lemon

Baked Rainbow Trout with Garlic, Thyme and Lemon

(serves 4)

4 rainbow trout fillets, carefully pin-boned with tweezers

8 stalks thyme, leaves only

2 cloves garlic

juice of 1/2 lemon

generous pinch sea salt

fresh black pepper

4 tsps butter

12 slices lemon

drizzle olive oil

Line a baking tray with aluminum foil for easy cleaning.  Lay the fillets, skin side down, in a single layer.

Sprinkle the fillets with the thyme leaves.  Mince the garlic very finely with the lemon juice and salt, to pulverize.  Sprinkle over the fillets.  Pepper lightly and dot the fillets with the butter, then lay three slices on each fillet and drizzle olive oil over.

Bake at 220C/425F for 12-15 minutes until cooked through.