Whole roast trout stuffed with lemon, spring onion and herbs – Food & Home Magazine

Ingredients

• a handful of fresh dill, finely chopped
• a handful of fresh flat-leaf parsley, finely chopped
• a handful of fresh thyme, finely chopped, plus extra to garnish
• a bunch of spring onions, finely sliced
• olive oil, for drizzling, plus extra for serving
• 1 whole trout (about 1,4kg)
• 2 lemons, sliced
• lemon wedges, to serve