Die Forellen mit Olivenöl von innen und aussen bestreichen, Würzen mit salz.
Blech mit Olivenöl einstreichen, gehackte Zwiebeln, frische Kräuter und Zitronenscheiben in den Bauch und unter die Forelle legen. Garnieren mit dem Resten der Zwiebeln, Zitronenscheiben und frischen Kräuter.
Kartoffeln je nach Grösse halbieren oder in dünne Scheiben schneiden, Salzen und auf das Blech legen.
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