2 whole rainbow trout (approx. 700g each), cleaned
1 small red onion, finely diced
1 garlic clove, finely chopped
1/2 cup chopped parsley leaves
1/2 cup chopped mint leaves
1/4 cup chopped basil leaves
1 chilli, deseeded, chopped
Juice of 1 lemon
⅓ cup extra virgin olive oil, plus extra 2 tbsp
1 lemon, sliced
1/2 cup fish stock
300g truss cherry tomatoes
Parsley, mint and basil leaves, to garnish
Preheat oven to 200°C fan-forced.
Cut 3 shallow slits on each side of both trout. In a medium bowl, mix onion, garlic, herbs, chilli, lemon juice and oil. Use 1/2 of the onion mixture to fill cavity of both trout, massaging into fish. Place lemon slices in each cavity. Transfer to a roasting pan that comfortably fits both trout. Rub remaining onion mixture into outside of trout and into slits.
Season well with sea salt flakes and freshly ground black pepper. Pour fish stock into pan and surround trout with tomatoes. Drizzle with extra oil.
Bake for 20 minutes or until trout is cooked when tested with a fork. Garnish with herbs and serve.