2 whole trout, opened
3 tbs. olive oil
1/4 c. fresh basil leaves
1/4 c. tarragon leaves
1/4 c. thyme leaves
1 grated lemon, 1 garlic clove
1/4 c. walnuts
coarse salt, freshly ground black pepper
Grate the leafy herbs in a food processor, add grated lemon, garlic and olive oil. Towards the end add the nuts so they remain in small pieces. Brush the paste on the inside of the fish, add the salt and pepper.
Place the fish on a roasting grate with the skin facing down, and bake at 160 C (325 F) for 12 minutes.
Suggested accompaniments: Yams, potatoes, broccoli.