Directions

1. Heat oven to 450°. Season the trout cavity with salt and pepper, and stuff it with the thyme, parsley and lemon slices. Using kitchen twine, tie the trout crosswise with 2 lengths of twine, spacing them 2 inches apart. Rub the trout with 1 tablespoon oil, and then transfer them to a foil lined baking sheet. Bake trout, turning once with a metal spatula, until cooked through and golden brown on the outside, about 15 minutes.
2. Meanwhile, whisk the remaining oil with the juice in a small bowl, and season with salt and pepper. Remove the twine from the trout, and cut away the filets. Transfer the filets to serving plates, and drizzle with sauce before serving.

Per serving: 393 calories, 21g fat, 3g sat fat, 2g carbohydrates, 47g protein, 71,g sodium, 0g fiber