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I love stuffing the cavity with fresh herbs and baking. I serve it with a garlic dill aioli. What herbs I use depends on what I have growing at the time. I only use a small amount of stronger herbs like thyme and oregano and mix them with other milder herbs since trout has a delicate flavor.
I grind up to taste rosemary, garlic, salt, pepper and winter savory very finely. I melt a lot of butter and mix the spices and butter before hand.
Then you rince the trout and really cover it with the butter, inside and out then wrap in tin foil and sit it on a cookie sheet in the oven. I cook at 425 F but my oven is a special butterfly your may work better at lower temp.
usually 15 to 20 min in the oven is fine. Cook till done and make sure you save the butter juices.
once the fish is cooked and served I pour the juices over the top like a sauce. Goes very well with rice and if you have roasted veggies they go well with the juice as well.
I had this once in a restaurant and asked the chef for the recipe: melt some butter in a pan, and over a very low heat soft flaked almonds in butter until the butter is absorbed by the almonds. Then crush in some garlic, add a couple of handfuls of chopped fresh dill, and stuff the cavity of the trout with this. Brush the skin of the trout with a bit of melted butter left in the pan you cooked the almonds in, wrap and bake as usual. It's not for every day, but it is so delicious ...