Baked Trout

Method

1. Preheat the oven to 200°C (400°F) and line a baking dish with foil large enough to wrap the trout.
2. Pat the 300 g trout dry and place it in the center of the prepared foil, then squeeze the juice of 1 lemon evenly over the fish.
3. Mince the 3 garlic cloves and combine them with 2 tbsp butter, 1 tbsp dill, and 50 g capers, then spread this mixture generously over and inside the trout.
4. Fold the foil tightly around the trout to create a sealed parcel, locking in the moisture and aromatics.
5. Place the foil parcel in the preheated oven and bake for 23 minutes until the trout is cooked through and flakes easily with a fork.
6. Carefully open the foil parcel, allowing the steam to escape, and spoon the melted butter and caper juices from the parcel over the fish before serving.