Ingredients
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2 Rainbow Trout
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4 cloves garlic
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10 sprigs fresh thyme
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1 tangerine (in segments)
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2 tablespoons olive oil
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Salt
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Pepper
Instructions
Spread a piece of baking paper on a baking tray and add the trout, season with salt and pepper and place the garlic, thyme and tangerine segments in the belly of the fish. Put some water on the edges of the paper and close carefully. Repeat the process for the second fish.
Place in a preheated oven and bake at 180°C (fan) for 25 minutes.
Serve with steamed vegetables and rice.
Bon appétit!
From Chef Noel Christos Bassil
