Serves 2 2 medium salmon trout
3 small plum tomatoes Salt
Oil Oregano, thyme and fresh basil
Prepare two aluminum foil and arrange on each a trout, gutted and washed. Salt generously inside and outside of trout, pour a little 'oil and place the tomatoes into large pieces to the sides. Add the herbs, close the bag well and the two cones stuck in a hot oven. Bake for 30 minutes at 180 degrees.
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