Oven-baked trout with vegetables

Ingredients

• 500 g Trout
• 130 g Carrots
• 130 g Brussels sprouts
• 130 g Sweet potatoes, peeled, cubed
• 2 pcs Lemon, queezed the juice out from it
• 1 tbsp Olive oil, cooking
• 4 clove Garlic cloves
• 1 tsp Salt to taste
• 1/4 tsp White peepercorns
• 2 tbsp Rosemary, chopped
• 2 tbsp Fresh parsley leaves, chopped

Method

1. Preheat the oven to 390 F.
2. Prepare the whole fishes. On one side lightly cut in 3 thin lines. Season with salt and pepper.
3. In a small bowl mix the olive oil, lemon juice, rosemary, parsley and minced garlic. (Add water if needed)
4. Coat the fish on the inside and outside with the olive oil mixture. Place lemon slices in the 3 cuts.
5. Prepare the vegetables. Slice the carrots and potato in to circles, the brussels sprouts in half. Season with salt, pepper and rosemary.
6. Place baking paper in a baking sheet. Place in the fishes, and the vegetables.
7. Cook covered for 20 minutes, than cook for 30 minutes without being covered, until lightly brown.