Ingredients (serves 2)

• One 12-13 oz. / 340-370 g trout, cleaned and gutted
• 3 tablespoons homemade breadcrumbs
• 1/2 tablespoon / 7.5 ml extra-virgin olive oil, plus a bit more to oil the trout
• 2 tablespoons minced fresh herbs, like thyme, flat-leaf parsley, winter savory, chives
• A pinch of fine sea salt, plus to taste
• Freshly ground black pepper, to taste

Instructions

Heat oven to 450 F / 230 C. Line a baking sheet with a piece of aluminum foil.

Rinse and drain trout.

Place breadcrumbs in a small bowl or ramekin and drizzle olive oil on them, then stir with a small fork.

Add the minced herbs and mix, then add the sea salt and a bit of pepper and mix again.

Stuff the trout cavity with the herbed breadcrumbs. Using thin kitchen twine (or, in my case, kite’s twine doubled up), tie the trout crosswise in two places, about 2 inches apart.

Place the trout on the prepared baking sheet, then lightly oil the trout’s surface with a mister.

Bake the trout until cooked through, about 12-15 minutes.

Remove the twine and the skin from the trout and fillet it.

Place fillets on two plates, distributing half of the stuffing on each.

If desired, sprinkle a bit more salt and/or drizzle a bit of olive oil on the fish.

Bring immediately to the table.

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