20 minutes

cleaned trout, a big one or 2 small
olive oil
minced onion, 1 small
finely chopped carrot, 1/2 of a large one
sage, a couple of thinly sliced leaves
rosemary, 1 minced sprig
diced roasted potatoes (optional)
slightly warmed red wine, 1 cup
sea salt
freshly milled black pepper


Preheat oven to 360° F. Rinse the trout and pat dry. Sprinkle the inside and the outside with a bit of salt and pepper. Warm up oil in a skillet, large enough to contain the trout.
Choose a skillet that can be put in the oven. Add onion, carrot and herbs, stir well and cook until vegetables are soft, stirring often. Add potatoes and stir, then add the trout. When it begins to brown, pour red wine over it. Turn up the heat to medium and cook for five minutes, then bake to complete the cooking (about 15 minutes).
The trout is ready when the flesh flakes easily with a fork.

Thanks to: Briciole