Wash rosemary under cold water, cut one lemon in thin circles and set aside. Place trout in non-stick pan and fill the inside of the fish with fresh rosemary and lemon slices.
In a small bowl mix the olive oil, lemon juice from the other lemon and minced garlic. Pour liquid mixture over the fish’s skin and distribute evenly.
Cover with aluminum foil and place in fridge for 10 minutes. In the meantime, preheat oven (I set mine at 180 C/360F). Place fish (with foil) in the oven and bake until almost ready (around 15-20 min in my oven). Then remove foil and return for 7-10 min in the oven to get a crispier feel (optional).
Serve immediately or while still warm with salad or vegetable side.
We prefer our fish baked with skin on and whole without head, but as any other recipe this can be modified to preferences. For more on fresh vs frozen fish and how to recognize old fish – head above recipe.