Trout From the Oven

Wash the trout and place it on the baking tray.

Under it place onions cut into rings.

Put the butter and the soup vegetables cut into small pieces into the belly of the trout.

Halve the potatoes and tomatoes, quarter the fennel and slice the zucchini. Cut the peppers into bite-sized pieces.

Spread everything on the baking tray.

Cover the fish with the pancetta.

Now drizzle olive oil and white wine over the vegetables (not the fish!) and sprinkle with marjoram.

Cook in the oven at 160 °C for 40 minutes.

Serve with quartered lemon – salt & pepper to taste.

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