1palmful each of parsley leavesdill fronds, thyme leaves, and chives (remove stems)
juice of 1/2 lemon
2small lemonssliced paper thin
sea salt and fresh cracked pepper
Set the oven to 425F
Rinse the fish in cold water, inside and out, and pat dry.
Set the fish on a parchment lined baking sheet.
To make the salsa, peel and rough chop the shallot, then put it in the bowl of a small food processor and pulse until finely minced. Remove it to a small bowl.
Then put the herbs into the processor and pulse them until finely minced. You will have to scrape down the bowl a couple of times. Add them to the shallot and mix with the juice of half a lemon, salt and fresh cracked black pepper to taste.
Open out the fish and spread half of the salsa inside each trout. Arrange a row of lemon slices on top of the salsa, and then fold the fish closed.
Lay out a few more slices of lemon across the top of each fish, and then sprinkle with sea sat and fresh cracked pepper. Drizzle with olive oil.
Bake for about 15 minutes, and then finish under the broiler for extra crispy skin. The fish and lemons will get slightly charred. The fish should flake easily when pierced with a fork, if your fish is larger, it may take a little longer.
Serve right away with a wedge of lemon. If you like you can cut off the head just before serving.
The fish can be prepared ahead of time and refrigerated until ready to cook.
This recipe is adapted from Eat Drink Paleo
https://theviewfromgreatisland.com/whole-baked-trout-with-herb-salsa/ April 4, 2014