Herbed Baked Trout
Preheat the oven to 225°C (approximately 425°F). Rinse the trout inside and out and pat dry. Pluck leaves off half of the thyme leaves and chop very finely. Sprinkle trout inside and out with olive oil, season with salt, sprinkle the inside and outside with thyme and place remaining thyme stalks in the cavities.
Cut lemon in half crosswise and trim the ends. Slit the flesh of each lemon half and insert a bay leaf. Peel garlic and chop coarsely. Lay trout with garlic and lemon halves on a baking sheet and bake 12-15 minutes in the preheated oven. The trout is cooked when the flesh separates easily from the bone at the thickest part of the trout fillets. Serve the trout with lemon and garlic.