Beautiful! Lets check out his face...
It was already gutted so I filled the insides with herbs - a mixture of parsley, chives and a little bit of fresh rosemary. Couple of cloves of garlic and a nob of butter went in there as well.
Some olive oil and a bit of salt and pepper went on the outside of the fish, then wrapped up tightly in foil. The trout was baked in the oven at 200 C for 20 minutes, turning over half way through.
Here it is cooked. Now, I need to learn how to "carve" a fish and debone it as I made a bit of a bodge job of this one.
I just opened it up down the middle and pulled the spine and bones out.
It seemed to work ok, although there were a few smaller bones remaining afterwards.
Served with some ratatouille, this was a delicious simple meal.
You could tell this was a really fresh fish, it almost melted when eating, and the flavour was a lot more intense than any shop-bought trout that I have eaten. I might have to take up fishing...