Remove peel from carrots, cut into sticks. Quarter shallots. Clean mushrooms, cut into leaves. Rinse tomatoes, cut into quarters. Lay out a large piece of aluminum foil, place vegetables on it.
Season trout with salt and pepper, put a little bit of the herbs in the belly opening form. Evenly distribute remaining kitchen herbs around trout. Cut lemon (1) into slices, squeeze other half. Place lemon slices around trout, pour juice over them. Cover everything with butter flakes.
Close foil tightly, place on the grease pan of the oven heated to 200 degrees and bake for about half an hour.
Carefully open the foil. Take out the trout, remove the skin, carefully remove the meat from the bone and arrange on plates with the vegetables and the roasting juices.
Serve with baguette and a fruity white wine.
Our tip: It is best to use fresh herbs for a particularly good aroma!